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posted: 3/26/2013 6:00 AM

Zucchini Soup

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  • Soup chock full of zucchini, potatoes and herbs is one of Angie Gergen's most beloved recipes.

       Soup chock full of zucchini, potatoes and herbs is one of Angie Gergen's most beloved recipes.
    George LeClaire | Staff Photographer


4 tablespoons olive oil

1 medium onion, chopped

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3 cloves garlic, minced

3 pounds zucchini, peeled and diced into ˝-inch cubes

2 cans (14.5 ounces each) whole new potatoes diced into ˝-inch cubes

2 tablespoons of tomato paste

1 container (48 ounces) chicken broth

1 can (15 ounces) tomato sauce

1 teaspoon salt

1 teaspoon pepper

1 teaspoon oregano

1 bay leaf

˝ cup chopped basil leaves

˝ cup uncooked ditali pasta

Parmesan cheese for garnish

Heat olive oil in large soup pot or Dutch oven over medium high heat; add chopped onions and minced garlic and sauté until translucent. Add zucchini and potatoes and tomato paste and sauté 4 minutes. Stir in chicken broth and tomato sauce and season with salt, pepper, oregano, bay leaf and chopped basil.

Bring to a boil and then lower heat to slow simmer with lid partially on. Stir occasionally. Simmer 1 hour, 15 minutes.

About 15 minutes before serving: Bring water to boil in a 1- to 2-quart pot; add pasta and cook according to pasta box directions. Drain and add to soup. Ladle into bowls and garnish with cheese.

Serves six to eight.

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