Potato and Zucchini Soup

                     Potato and zucchini soup with mint

From Williams Sonoma Savoring Italy.  Perfect for a summer day with mint fresh from the garden, but it you happen to be in Florida with plenty of fresh mint in the winter, go for it!.


  1. 1 yellow onion, chopped
  2. 3 Tablespoons olive oil
  3. 4 cups of vegetable broth
  4. 2 cups of water
  5. 3 small potatoes, peeled & diced
  6. 3 small zucchini, thinly sliced
  7. 2 tablespoons. chopped fresh mint
  8. grated Parmesan (optional)
  1. In a large saucepan over medium heat, sauté the onion in the oil until tender, about 5 minutes.
  2. Add the stock, the water,  the potatoes, salt & pepper and bring to a boil and immediately turn down the heat to a simmer.
  3. Add the zucchini and cook until the vegetables soften, about 10 minutes.
  4. Ladle soup into warmed bowls, sprinkle with cheese and serve immediately.

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