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makes 8 servings
Ingredients :
3 pounds (1.35 kg) zucchini
¾ cup (175 ml) water
½ cup (125 ml) butter
4 cups (1L) chopped onions
8 cups (2L) tomatoes, cut into eights
1 can (48 ounces/1.5L)chicken broth
3 cloves garlic, chopped
1 teaspoons (5ml) Beau Monde seasoning
1 teaspoons (5ml) salt)
1 teaspoons (5ml) pepper
1 pound (450 g) noodles
Garlic bread (optional)
Ingredients :
3 pounds (1.35 kg) zucchini
¾ cup (175 ml) water
½ cup (125 ml) butter
4 cups (1L) chopped onions
8 cups (2L) tomatoes, cut into eights
1 can (48 ounces/1.5L)chicken broth
3 cloves garlic, chopped
1 teaspoons (5ml) Beau Monde seasoning
1 teaspoons (5ml) salt)
1 teaspoons (5ml) pepper
1 pound (450 g) noodles
Garlic bread (optional)
How to make:
1. Scrub Zucchini with vegetable brush under cold running water. Slice lengthwise into halves. (if zucchini is large, cut into 4 lengthwise pieces). Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles in boiling water. Drain well.
6. Add noodles to soup, heat through. Serve with garlic bread.
1. Scrub Zucchini with vegetable brush under cold running water. Slice lengthwise into halves. (if zucchini is large, cut into 4 lengthwise pieces). Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles in boiling water. Drain well.
6. Add noodles to soup, heat through. Serve with garlic bread.
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