Italian Zucchini Soup

This easy Italian zucchini soup highlights fresh summer vegetables. It requires just a few ingredients and 30 minutes to prepare.

Course Soup

Cuisine Italian

Diet Low Calorie, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Servings servings

Calories 215kcal

Author Adina

Preparations: Cut the zucchini into half-moons about ½ inches (1 ½ cm) thick, and finely chop the onion.
1.5 lb zucchini / 700 g + 1 onion
Sauté onions: Heat the oil and sauté the onions with a pinch of salt for about 5 minutes, often stirring. Don’t let them get too brown; if it starts to happen, turn the heat down and add a tiny splash of water if necessary.
2 tablespoons olive oil
Add zucchini, grate the garlic on top, and stir. Cook on medium heat for about 2 minutes, stirring a few times in between.
2 large garlic cloves
Add washed rice, chopped tomato, vegetable broth, a sprig of basil, a bit of salt and pepper, basil, and bay leaves.
½ cup long-grain rice / 100 g + 1 large tomato + 2 bay leaves + 4 ¼ cups vegetable broth / 1 liter + 1 sprig basil + fine sea salt and ground black pepper
Simmer zucchini soup: Bring the soup to a boil, reduce the heat to medium-low, and simmer, covered but with the lid slightly ajar, for 10-12 minutes or until the rice is cooked (check the packet’s instructions regarding the cooking time).
Adjust the taste with white balsamic vinegar and more salt and pepper. Top with the remaining chopped basil and grated Parmesan if desired.
1 tablespoon white balsamic vinegar + 2-3 sprigs of fresh basil

Zucchini: I had 2 medium ones, and a little more or less than 1.5 lbs is okay.
Variations: Replace about ½ of the zucchini with other vegetables like cauliflower, broccoli, mushrooms, green beans, peppers, peas, etc. You can add a drained can of beans, chickpeas, or lentils. You can also add cooked chicken or other leftover meats or brown about ½ lb (225 g) ground beef, turkey, or ground sausage together with the onions.
You can replace rice with small pasta shapes or broken spaghetti (check the packet’s instructions regarding the cooking time), small chopped potatoes, or sweet potatoes.
Vinegar: You can replace white balsamic vinegar with regular balsamic vinegar, apple cider vinegar, and red or white wine vinegar. Always add it to taste; if using anything except balsamic vinegar, start with ½ a tablespoon and add the rest after stirring and tasting.