Award Winning Zucchini Soup Recipes

Steps:

• Fry sausage in a soup pan, drain
• Add all other ingerdients except water.
• Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
• Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
• Serve with a yummy crusty Italian bread, or garlic bread!

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

Steps:

• In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
• Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
• Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
• Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.