Zucchini soup
I like to make this soup and serve it before a nice dinner, and eat the leftovers during the week as part of my lunch.
Servings 4
Calories 75kcal
Ingredients
- 3 zucchini shredded
- ¼ cup onion minced
- 1 tablespoon garlic minced
- 2 containers chicken stock
- ¼ cup pastina
- ¼ teaspoon black pepper
- 1 tablespoon grated Parmesan reggiano and 1 tablespoon to stir into the soup prior to serving
Instructions
- Shred zucchini (either manually or with the shredder attachment for the Kitchenaid stand).
- Add onion, garlic, and zucchini (with juice) into a large sauce pan. Cook on medium heat with lid on until onions are translucent.
- Add chicken stock and bring it to a boil. Once it's boiling add pastina and lower the heat to medium.
- Stir in Parmesan Reggiano prior to serving, ladle soup into bowls, and top each bowl with another tablespoon of cheese.
Nutrition
Calories: 75kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 1mg