Zucchini Marinara Soup With Peas and Shell Pasta |
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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 8 |
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A very easy, delicious soup to use up the overwhelming amount of garden zucchini Ingredients:
2 tablespoons olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
4 cups sliced zucchini (1/2-inch thick slices) |
1 (14 1/2 ounce) can diced tomatoes, with juice |
1 (2 ounce) envelope tomato basil soup mix (knorr) |
2 cups chicken broth |
1 cup baby peas (fresh or frozen or thawed) |
1/2 cup small shell pasta |
fresh grated parmesan cheese |
Directions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add in onion; stir/satue for about 3 minutes or until softened.
3. Add in the garlic; stir/saute for 1 minute.
4. Add teh zucchini; stir/saute about 3 minutes or until begins to soften.
5. Add in the tomatoes and soup mix, stirring to blend.
6. Bring to a boil and add the chicken broth, stirring up any browned bits from the bottom of the pan.
7. Lower heat to medium-low; simmer for 15 minutes.
8. Add the peas and pasta; simmer another 10 minutes or until pasta is tender.
9. Serve in soup bowls; garnish with grated parmesan cheese, if desired.
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