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Tomato and Zucchini Soup

What you need: 

1 tablespoon olive oil
1/2 cup celery, chopped
3 shallots, chopped
4 cups veggie broth
3 tomatoes, chopped
1 zucchini, thinly sliced
1 tablespoon tomato paste
1/2 teaspoon parsley
1/2 teaspoon cilantro
1 bay leaf
1 can beans (small or large depending on how many you want) i used kidney beans

What you do: 

1. Saute celery, shallots and garlic.
2. Add the remaining ingredients. Bring to a boil, then simmer for 2 hours.
Note: I chose to add the kidney beans during the last 15 minutes.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Excellent soup for a cold autumn night.

I didn't have any cilantro or parsley, so I used a couple T of Italian seasoning. I also added about 1/2 c red wine at the last 15 minutes. It gave a nice depth! Delicious, hearty soup!!

Also, the recipe doesn't list a garlic amount. I used 2 cloves and it seemed enough to me.

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