Potato & Zucchini Soup with Mint Recipe by Williams-Sonoma

I was so excited when I saw the instructions for this recipe. They basically went like this; sautee one ingredient in a pot, add more ingredients, cook, add even more, cook again and you’re done. Now that’s my kind of cooking. Especially during an evening after a busy day. Laura and I were out all afternoon and I have to admit, I wasn’t thinking about the kitchen. This was a welcomed meal.

The Recipe

I’d like to share a simple potato and zucchini soup recipe with you today. Laura discovered this little gem in one of Williams-Sonoma‘s cookbooks titled, Savoring Italy. I believe I’ve already shared a few different recipes from this book, but really, they just keep getting better and better. If you haven’t experienced any of Williams-Sonoma’s cookbooks yet, I encourage you to get your hands on one. Or two. They’re gorgeous. You can find them on Ebay at a heavy discount. First of all, the one I’m referring to here is large. Also, the photos totally put me in the mood to eat tons of Italian food. I guess a boy can dream.

Today’s soup is simple, yet filling and tasty. It combines some easy to find vegetables with a bit of pasta and mint. The textures are nice and the flavor is there. I’d say it’s perfect for either a substantial lunch or even a dinner. We enjoyed this last night and were stuffed.

Ingredients

Serves: 6

1 Yellow Onion, Chopped
3 Tablespoons Extra-Virgin Olive Oil
8 Cups Vegetable Broth
5 Yukon Gold Potatoes, Diced
Salt
Ground Black Pepper
2 Medium Sized Zucchini, Halved and Sliced
1 Cup Dried Pasta Shapes, Ditalini or Tubetti
2 Tablespoons Fresh Mint, Chopped
2 Tablespoons Fresh Parsley, Chopped
1/3 Cup Asiago or Parmesan Cheese, Grated

Step-by-Step Instructions

I have a funny feeling I’ll be adding a variety of different ingredients to my next batch of this soup. As I was poking through our refrigerator last night, I found some leftover green beans and a few other veggies that would have gone well with this. Next time, when I’m not being so “pure,” I’ll go to town with a big medley of vegetable flavors. I encourage you to do the same. There’s room for more in this soup.

Prep the Vegetables

Make sure all your vegetables are prepped before beginning this recipe. The last thing you want to do is to wait on something while others are cooking.

Saute the Onion

Warm a large saucepan over medium heat. Add the olive oil and onion. Cook the onion, while stirring, for about 5 minutes or until it has softened and has begun to brown.

Add Broth & Potatoes

Once the onions are finished, add in the broth and the potatoes. Also add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Raise the heat to high until the liquid comes to a boil and then lower down to medium-low for a simmer.

Add the Zucchini

Next, while the broth is simmering, add the zucchini and let everything cook for 10 minutes, uncovered.

Add Pasta

Finally, add in the pasta and let everything cook for another 8 minutes or until the pasta is al dente.

After the pasta has cooked, stir in the mint and the parsley.

Plate & Serve

Using a ladle, go ahead and scoop some soup from the pot and into some bowls. Then, sprinkle some grated cheese over the soup in each bowl. Serve.

The Final Soup

I’m so glad I made this soup last night because we have tons of leftovers. There’s nothing better than writing a post like this, knowing the fridge is full. It’s just a bonus that this recipe was easy to prepare and the soup is great. Enjoy!