3medium zucchinicut into large dices (almost quartered)
2green bell pepperslarge diced the same size of the zucchini
1cupyukon gold potatoeslarge diced the same size of the zucchini
28ouncecanned crushed tomatoes
28ounceschicken stock
1small yellow oniondiced
½cupFreshly grated Parmesanfor topping
1Parmesan rindfor soup
3cloves garlicminced
½poundorecchiette pasta
4tablespoonolive oil
1tablespoonkosher saltplus more to taste
1Bay leaf
½teaspoondried oregano
¼teaspoonred pepper flakes
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Instructions
In a large heavy bottom pot over medium heat, add 2 tablespoon of olive oil and your red pepper flakes.
Now add your green peppers and onion and sauté for 3 minutes.
Add your garlic and zucchini and sauté for an additional minute.
Add the crushed tomatoes, chicken stock, diced potatoes, salt, parmesan rind and Bay leaf and stir well.
Let simmer for 15 minutes gently on low heat.
Now grab a medium pot of water and bring to a boil.
Add your orecchiette and cook until according to the manufacturers instructions for al dente.
Drain your pasta and add it back to the pot.
Add the remaining 2 tablespoon of olive oil to the pasta and mix well.
Set aside.
Once the soup has simmered for 15 minutes, test the potatoes for doneness by trying to pierce them with a fork. If it pierces easily it is ready. if not, add a couple more minutes of cooking.
Assembling the zucchini soup bowls
Scoop a heaping spoonful of the orecchiette pasta into a soup bowl
Ladle your soup over the pasta until it covers the pasta.