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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
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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