I generally love all kinds of food but traveling to a place where you know
you will get good local food is a fun thing to do. In 2010 and 2011 I was in Italy a
lot enjoying the wonderful food and learning Italian rich and traditional food culture.
It was in November 2010, my husband and I were in Rome. We went to a
modern italian restaurant and here there was Zucchini Soup.
It has been more than 2 and a half years but I still remember how it tasted like.
It was a cold day in November and a bowl of warm soup was so good. But I do
so well remember this soup because it was almost a culture shock to me, as the
zucchini in the soup was relatively uncooked and it still had crunchy vegetable
texture and it was amazingly very good. The chef poured olive oil into my soup
cup and it was another culture shock. I had never had a soup like that!
Anyway, I wanted to make a similar kind of soup today with the tiny cute soup pasta.
I tried with and without chicken and I think personally the one with chicken was better.
Zucchini Soup with Pasta
Garlic 1 clove
Chicken 50g (breast)
White wine 40cc
Fresh baby oregano
1. Cut the chicken into small pieces.
2. Mince garlic and shallot.
3. In a cold pan, put 1 table spoon of olive oil and garlic and shallot. Heat it and sautee
for 5 minutes.
4. Add chicken. Sautee. When the chicken is almost all cooked, pour white wine and
600cc of water. Bring to a simmer. Add your herbs. Put the lid on and cook for 10 min.
Separate soup and chicken through a strainer.
6. Add the zucchini and soup pasta, and cook for 3 minutes.
Serve in a bowl. Add some olive oil, salt and pepper. Bon Appetit!