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Zucchini Soup |
Recipe contributed by Bob Pizzurro |
Ingredients |
- 3 medium zucchini's
- 1 onion
- 3 cloves of garlic
- 2 bay leaves
- 1 Small 1.8 ounces can of sauce
- Grated Romano cheese
- Salt and pepper to taste
- Red pepper if you like
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Preparation |
Cut the ends off of the zucchini and peel. Cut the zucchini lengthwise then cut into ¾ inch pieces. Cut the onion into slices and slice the garlic. In a stockpot, sauté the bay leaves, onion and garlic till transparent. Add the cubed zucchini and tomato sauce. Add water about halfway up the pot and bring it to a boil (zucchini will release water also). Reduce, heat, and simmer for 1 hour. Dish out and sprinkle with grated Romano cheese. Goes great with crusty Italian bread. Serves 4.
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