A hearty vegetable soup! Adapted from Lidia Bastianich Celebrate Like an Italian.

Corn and Zucchini Soup

  • Servings: 10-12
  • Print

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Ingredients

  • 1/4 cup olive oil, plus more for drizzling
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
  • 2 large carrots, cut into 1/4-inch diced
  • 2 stalks celery, cu into 1/4-inch diced
  • 2 large leeks, white and light green parts, halved and sliced 1/2-inch thick
  • 4 cloves garlic, finely chopped
  • 3 fresh bay leaves
  • pinch crushed red pepper flakes
  • 1 tablespoon Kosher salt, plus more to taste
  • 4 ears corn, kennels removes, cobs reserved
  • 1 pound zucchini, sliced into 1/4-inch half-moons
  • 1 pound green beans, trimmed and cut into 1/2-inch pieces
  • 1 cup Arborio rice
  • 1/4 cup pesto
  • grated cheese for serving

 

Directions

  1. Heat the oil in a large pot. Add the potatoes, and cook, stirring occasionally, until they begin to stick to the bottom of the pan. About 5 to 6 minutes.
  2. Add the carrots, celery, and leeks. Cook until the leeks start to wilt, about 5 minutes.
  3. Add the garlic and cook for 1 minute more. Add 10 to 12 cups of cold water. [depends how thick you want the soup]
  4. Add the bay leaves, red pepper flakes, salt, and reserved corn cobs. Cook to rapid simmer for about 30 minutes.
  5. Add the zucchini and green beans, and cook simmering rapidly, until the potatoes begin to fall apart. For about an hour, the soup will start to thicken.
  6. Remove the bay leaves and corn cobs. Add the rice and corn kernels. Stir in the pesto and season with salt to taste.
  7. Add to soup bowls, drizzle with olive oil and grated cheese.
  •  

 

1 Comment on “Corn and Zucchini Soup

  1. Pingback: Corn and Zucchini Soup — the fashionista cook | My Meals are on Wheels

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