Taste of Home Beef Zucchini Soup
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This Italian Zucchini Stew is loaded with fresh garden-grown zucchini, tomatoes, footing beefiness, potatoes and greenish bong pepper. Don't forget the Parmesan cheese on elevation!
All of the credit for today'southward wonderful Italian Zucchini Stew recipe needs to get to Marguerite DiMino Buonopane, the writer of one of our all-time favorite cookbooks called, "The Due north Finish Italian Cookbook." It's in that location that nosotros constitute this easy and delicious ground beef and vegetable stew recipe.
That cookbook – now in its sixth edition – captures the truthful essence of Boston'due south Italian North End neighborhood with so many nifty, authentically-succulent Italian family recipes. It is often ane of the beginning cookbooks we reach for any fourth dimension we are looking for a new recipe to attempt.
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In the example of today's Italian Zucchini Stew, we were only looking to brand a recipe where we could use upward some of our garden zucchini – which are growing like crazy this summertime!
We hadn't set out planning to share this recipe here on A Family unit Feast – thinking information technology was also like to the Zucchini Tomato Italian Sausage Soup we shared a few weeks ago. But this Italian Zucchini Stew has a completely different flavor profile – and it was and so good, we had to share!
How exercise you make Italian Zucchini Stew?
In this simple stew, bite-sized pieces of zucchini are cooked together with diced tomatoes, footing beef, slices of potato, and diced light-green bell pepper plus seasonings. Virtually of the prep is chopping the vegetables – so it all cooks upward quickly in a big pot. Once cooked through, stir in grated Parmesan cheese and season to taste with table salt and pepper.
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Serve this Italian Zucchini Stew with crusty bread on the side and even more grated Parmesan cheese on meridian! This soup recipe makes enough to feed a crowd, and whatsoever leftovers can be heated up the next mean solar day for lunch.
You may enjoy these other summer soup recipes:
- Zucchini Tomato Italian Sausage Soup
- Lycopersicon esculentum Soup
- Sweet Corn Soup
- Hearty Vegetable Soup
Disclosure: This post contains chapter links.
Ingredients
1/3 cup extra virgin olive oil
1 pound ground beefiness 15% fatty (85/15)
1 cup onion diced
1 ½ tablespoons garlic minced
Pinch crimson pepper flakes
i small green bell pepper diced, nearly 1 cup
2 stalks celery minced fine, about one cup
one teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 pounds zucchini cut into seize with teeth sized pieces, come across tip in notes below
1 pound potatoes such as all purpose or new scarlet, encounter tip in notes below
1 xiv.5-ounce can diced tomatoes in juice
i ½ cups water
2 tablespoons lycopersicon esculentum paste
1 cup Parmesan grated plus more than for serving
Additional salt and pepper to taste
In a large Dutch oven or heavy bottomed pot, heat olive oil over medium loftier rut and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, table salt and pepper and sauté until meat has browned and the vegetables almost tender.
Add zucchini, potatoes, tomatoes and h2o. Bring to a gentle chimera, cover and reduce heat to depression to medium depression and melt for ten minutes.
Remove encompass and add in tomato paste and melt for a few more than minutes or just until the zucchini is cooked. Do not overcook the zucchini.
Remove from heat and add the loving cup of Parmesan and taste for boosted salt and pepper.
Serve with additional Parmesan and crusty bread.
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Notes
Cutting zucchini lengthwise in one-half so each half in half lengthwise again to get iv long quarters. Then slice the contrary way into bite sized pieces.
Peel the potatoes and cutting in half lengthwise. If they are pocket-size, cutting into thin slices. If they are large, cut the half in half once again and and so into sparse slices. You want the potatoes to be thin so they have a similar time to cook as the bigger zucchini pieces.
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Source: https://www.afamilyfeast.com/italian-zucchini-stew/
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