This is one of my favorite recipes. It’s a great combination of some of the greatest flavors: onion, tomato, basil, zucchini, potato and pasta. The longer you cook this soup, the better it tastes. You will definitely enjoy this one!
¨ 2 large cans of stewed tomatoes with basil
¨ 2 large onions, chopped
¨ Extra virgin olive oil (enough to coat bottom of soup pot)
¨ 3 red potatoes, cleaned and cubed
¨ 5 medium zucchini, peeled and sliced
¨ 1 bunch of swiss chard, cleaned and torn into pieces
¨ ½ pound rotini pasta, prepared according to directions
¨ ¼ pound parmesano reggiano, cut into ½ inch cubes
¨ Salt and pepper to taste
1. In large soup pot, coat bottom of pan with olive oil. Heat and add onions, cook over medium heat for about 10 minutes.
2. Add canned tomatoes and 2 cans of water. Heat for about 15 minutes.
3. Add potatoes and cook until fork tender.
4. Add zucchini and cook until fork tender.
5. This is the point where you should cook as long as possible. I usually let this mixture simmer for at least 3 hours.
6. About 20 minutes before you are ready to serve, add swiss chard, 1 more can of water, the pasta and the cheese. Cook until swiss chard is softened and slightly darkens.
7. Serve with Parmesan cheese over the top of your soup.
This is a lengthy, time-consuming recipe that is worth every minute. The result is a full pot of deliciousness. This is my interpretation of a classic Sicilian recipe passed down in my family for years.
The onion was $.88 for the pound, the swiss chard was $1.29, the zucchini was on sale for $.77, the potatoes were $1.50, the canned tomatoes were each $1.89, the cheese was about $5, and the pasta was $1.50. The total for this entire pot is about $14.50. Well worth it!
Look Forward To
I still have a broccoli to use and there’s a shopping trip in my near future.