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Zucchini-Mint Soup

Zuppa di Zucchini e Menta


This soup is a good starter for just about any occasion. To make quick work of this recipe, I keep bags of pureed zucchini and dried tomatoes in the freezer.


2 pounds small zucchini, cut into chunks

2 tablespoons butter

1 white onion, minced

1/2 cup finely diced dried tomatoes

2 cups hot chicken broth

Fine sea salt and freshly ground black pepper to taste

2 tablespoons finely minced fresh mint

Freshly grated Parmigiano-Reggiano cheese for sprinkling, optional


Bring a medium pot of water to a boil. Add the zucchini and cook until soft enough for a knife to penetrate the skin easily, about 10 minutes. Drain and place the chunks in a food processor or blender. Puree the zucchini until very smooth. Set aside.

In a soup pot, melt the butter over medium heat. Add the onion and cook until very soft but not browned. Add the tomatoes and cook for 1 minute. Stir in the zucchini, chicken broth, and salt and pepper, lower the heat, and simmer for 15 minutes. Add the mint and simmer for 5 minutes longer.

Ladle the soup into serving bowls and sprinkle with Parmigiano-Reggiano cheese if desired.

This recipe is from CELEBRATIONS ITALIAN STYLE by Mary Ann Esposito, published by William Morrow and Company Inc., in 1995.


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