Minestra di zucchine e patate (Zucchini and Potato Soup)
A bouquet of roses is lovely but a bouquet of zucchini flowers delights all the senses.
Thanks to my sister’s bountiful vegetable garden and her generous heart, I recently received the most delicious bunch of yellow zucchini blossoms. While many Italians love to make fritters, I turned to minestra, a version of minestrone that celebrates the garden’s first harvest. Hearty yet delicate, this soup was studded with creamy white potatoes, seasonal green zucchini, and of course, pretty yellow zucchini blossoms. It was perfect for a light lunch and it paired beautifully with a salad and crostini the next day for a summertime dinner al fresco.
If you are familiar with making soups, then use this recipe as a guide and let your own preferences shine. If you are new to homemade soups, remember that the process can be as nourishing to the soul as the soup itself. Remember that unlike baking, making soup is much more forgiving and gives room for your creativity. Enjoy the process of chopping and stirring and allow the aroma of the simmering pot to build the anticipation for a delicious meal you can share with family or friends.
Ingredients
- 6 tbsp olive oil
- 1 medium cooking onion chopped
- 1 celery stalk thinly sliced
- 1 carrot finely chopped
- 3 garlic cloves minced
- 4 zucchini chopped
- 4 large potatoes peeled and cubed
- 2 ” rind of Parmigiano Reggiano optional
- Water
- 1 cup tomato passata or chopped canned tomatoes
- ½ cup chopped parsley
- 1 tsp oregano
- ½ cup coarsely chopped zucchini flowers optional
- 400 g cooked beans rinsed, drained (ex. cannellini, romano, chickpeas, etc.)
- ½ cup uncooked Italian rice
- Salt and pepper to taste
- Garnish:
- Grated Parmigiano Reggiano
- Extra virgin olive oil
- Freshly chopped parsley
Instructions
- Heat oil in a large heavy-based pan over medium-low heat.
- Add onions to cook until fragrant and translucent, about 5 minutes. Add celery, carrots, and garlic, and cook for 2 more minutes, stirring occasionally. Add zucchini and potatoes and stir. Season lightly.
- Add enough water to cover by about 3cm. Place cheese rind in soup, if using. Simmer over medium-low heat, partly covered, for 20 minutes or until potato is tender.
- Add tomato passata, parsley, beans, and rice.
- Add flowers.
- Stir, then partially cover and cook for 20 minutes to cook rice. Stir occasionally. If the soup is too thick, add more water. If it is too thin, remove lid and simmer for 5 more minutes. Adjust seasonings by adding more salt as needed.
- Ladle in bowls. Garnish.
Notes
Consider the following variations:
Saute chopped pancetta or bacon before adding onions.
Substitute the water with vegetable or chicken stock.
Substitute beans with cubed cooked chicken meat.
Vary the flavours by reducing some of the zucchini and potatoes and adding chopped Italian flat beans, spinach or Swiss chard.
Use an immersion blender to cream the soup.
Saute chopped pancetta or bacon before adding onions.
Substitute the water with vegetable or chicken stock.
Substitute beans with cubed cooked chicken meat.
Vary the flavours by reducing some of the zucchini and potatoes and adding chopped Italian flat beans, spinach or Swiss chard.
Use an immersion blender to cream the soup.