Italian Zucchini Soup (Giambotte)
Try this Italian Zucchini Soup (Giambotte) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- olive oil
- 4 cups chicken broth
- 4 cloves garlic minced
- 2 bay leaves
- 1/4 cup fresh basil chopped
- 1/2 can tomato paste
- 1 large onion diced
- 2 tsp pepper
- 2 1/2 tsp salt
- 1 cup fresh tomatoes diced
- 4 medium zucchini diced
- 1 bell pepper diced (i used a yellow one)
- 2 medium white potatoes diced (thin skinned ones)
- 15 oz can tomato sauce (i used homemade)
- 2 tbs fresh oregano chopped
- romano cheese
- good bread
- Carbohydrate 88.7920376362857 g
- Cholesterol 3684.914 mg
- Fat 743.903285257265 g
- Fiber 23.0814630795913 g
- Protein 934.561525770852 g
- Saturated Fat 213.09845987847 g
- Serving Size 1 1 recipe (6281g)
- Sodium 3679.23408654064 mg
- Sugar 65.7105745566944 g
- Trans Fat 63.7720783399481 g
- Calories 10970 calories
Coat the bottom of a large stock pot with olive oil. Add the zucchini, onions, garlic, tomatoes, bell pepper, potatoes and salt and pepper cover and let simmer for 20 minutes.Stir in tomato paste, tomato sauce, bay leaves, oregano, basil and chicken broth. Cover and simmer for 30 minutes.Serve with lots of Romano cheese and warmed bread.
