‘Dinky Bits’ pasta n’ zucchini soup recipe
Like all good pasta soups, ‘pasta e zucchine’ is really stress-free to make… ... just prepare and fry up a couple of ingredients, then bosh everything in your cooking pot, add stock and throw in the pasta. When the pasta’s done, the soup’s done! Why complicate matters? This zucchini soup recipe serves 2. Ingredients: (For a printable PDF shopping list click here, or right-click and choose 'Save target/link as' to save the list for later.) 2 long & thin zucchini/courgettes 1 small onion 30-40g/1-1.5oz pancetta bacon chunks (or diced bacon) 2 tablespoons of grated parmesan cheese Half a stock cube (chicken or veg) 150g/5.5oz of mini ‘ditali’ pasta shapes / broken spaghetti Glass of white wine Extra virgin olive oil Salt Pepper Equipment Cooking pot (this French brand Cheese grater STEP 1 - Quick preparation: - Peel and finely chop onion - Slice each zucchini lengthways into 4 pieces, scrape out seedy centers, and chop into tiny cubes. - Grate parmesan - Dissolve stock cube in 500ml/17 fl oz of hot water. STEP 2 - Half-cover base of pan with olive oil, drop in onion and bacon, and fry on medium heat hob until onion softens (5-7 mins). STEP 3 - Add zucchini and fry for 2 mins. Add the glass of wine and fry for another couple of minutes, before adding stock to fill the pot. Season with a pinch of pepper and 1.5 teaspoons of salt. Bring mixture to the boil. STEP 4 - When boiling, add pasta and cook as per packet’s instructions. When the pasta is done (taste it to check), just mix in your parmesan and you’re done! To serve: Grate over a little more parmesan if you have it and serve piping hot with some crusty bread. Buono!  Enjoyed this zucchini soup recipe? You might also like… • This molten zucchini & tomato pasta feast • A zucchini-friendly vegetable pasta salad • More Italian pasta soup recipes
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