It has been so cold the last few days that I have been craving something that warms me up from the inside out and Nonna’s zucchini and potato soup is just the thing. This delicious soup gets it’s flavor from chicken broth loaded with zucchini, potato, onion and cheese. It is easy to make and you can have a heaping bowl of goodness in about 30 minutes.
My son sent me a picture the other day of an empty bowl of soup. He said that Nonna had just made her zucchini and potato soup and I needed to post the recipe ASAP! We all love this soup. I remember my grandmother making this for us when we were kids. Now my mom makes it for her grandchildren. I am so glad that the tradition lives on and I don’t want it to stop here so I hope that you decide that you want to try this too.
Our Vegetable Garden
My grandparents and my parents both had vegetable gardens in their backyards, so there was always an abundance of fresh vegetables at our house. They would grow the Sicilian zucchini (cucuzza) which gets incredibly long and just hangs down off of the stalks. I swear sometimes they were taller then me!
With all of the fresh produce, it was not unusual to have soup in the summer at our house. “Minestra” was a common dish at our table. My mother and my grandmother would make soup with whatever vegetables they had available and it seemed like it was never exactly the same twice. But it didn’t matter because no matter how they made it or what they put in it, their soups were always out of this world good. I think this is one of the only soups they made that consistently tastes the same. I am sure a lot of grandmothers probably cooked that way. That is one of the reasons why it is so hard to replicate those familiar flavors from our childhood.
Nonna has a magic touch
I have been making this soup a lot lately and I have to tell you this recipe is absolutely delicious. But I am convinced that my mother has a magic touch! I made the soup and took it to her house for lunch today. My son’s and daughter in law were there. They all raved about the soup and how delicious it was, but they did point out that it is not exactly like Nonna’s! I don’t think it will every be exactly like Nonna’s (especially to my kids), but I am really pleased with how good this is and I am sure you will be too.
Soup is one of the easiest dishes that you can make. If you are willing to peel and cut a few vegetables you can have a delicious soup in no time. Here is what you need for this recipe:
- Zucchini: You can use either the Sicilian style zucchini or you can use the common type that you will see in most supermarkets. Whichever you choose, make sure to peel it. The zucchini will soften as it cooks and create a velvety texture to the soup, but the peel will not soften as much.
- Potatoes: A few white or russet potatoes are all you need. I would avoid using a waxy potato in this recipe. The starch from the potato will add to the creamy texture of the soup.
- Tomato: Peeled, seeded and diced. you can use a fresh ripe tomato or you a canned tomato. Either one works fine.
- Onion: Nothing fancy here, just a plain yellow or white onion works best.
- Celery leaves: Don’t throw away the end of the stalks and the leaves from you celery. When you trim them off, save them to flavor your soups!
- Chicken Broth: This is going to be the base for your soup.
- Chicken bouillon: Adds another layer of chicken flavor.
- Parmesan or Romano cheese rind: If you have never used parmesan rinds in your cooking you will want to start. They give an unbelievable flavor to sauces and soups. You can find them in any grocery store that grates it’s own cheeses. I keep a container in the freezer so that I always have them when I need them. If you don’t have cheese rinds, then just add a couple of spoonful’s of parmesan cheese at the end.
Nonna’s Zuchinni and Potato Soup
- 1 tbsp. Olive Oil
- ⅓ cup Onion diced
- 2 Zucchini small
- 3 Potatoes white
- 1 Tomato seeded and diced
- 4 cups Chicken broth
- 1 cube Chicken bouillon
- 1 sprig Celery leaves
- ½ tsp Salt
- ¼ tsp Black pepper
- 1 Parmesan rind
- Heat Olive oil in a medium sauce pan.
- Add Onion and sauté for 1 minute.
- Add the zucchini and potato to the onion and sauté for two minutes, until the mixture is fragrant.
- Add the chicken broth, tomato, celery leaves, bouillon, salt, pepper and parmesan rind.
- Bring to a boil and then simmer for 25 minutes or until the potato is tender.
- Remove the celery sprig and the parmesan rind. Serve with grated cheese.