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RECIPE--ZUCCHINI-ARTICHOK.THEDIRTCHEAPGARDENER.COM
Zucchini Artichoke Soup
Zucchini Artichoke Soup
Ingredients:
- 1/4 cup olive oil
- 2 leeks chopped ( white and pale green parts only)
- 3 cloves minced garlic
- 8 zucchini, sliced
- 2 cans (13 3/4 oz.) quartered artichoke hearts (packed in water), drained
- 10 cups vegetable broth
- 1 tbs. fresh thyme leaves, chopped
- 6 oz. egg noodles (or any pasta of your choice)
- salt and pepper
- Parmesan cheese
- fresh flat-leafed parsley (Italian parsley)
Directions:
Ina large heavy pot over medium heat, heat oil. Add leeks and saute 6-8 mins. or until translucent. Add garlic and saute until tender. Add zucchini and artichokes, season with salt and pepper to taste. Saute about 8 min. or until zucchini is tender. Add vegetable broth and thyme. Bring to simmer, then cover with lid. Reduce heat to medium-low. Simmer, stirring occasionally, about 20 minutes. Increase heat to medium-high. Add pasta , stir and cook until al dente, about 5-8 minutes.
Serve sprinkled with freshly grated Parmesan cheese.
Garnish with chopped fresh flat-leafed parsley
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