• In a large heavy bottom pot over medium heat, add 2 tablespoon of olive oil and your red pepper flakes.
  ¼ teaspoon red pepper flakes
• Now add onion and sauté for 3 minutes.
  1 small yellow onion
• Add your garlic and sauté for an additional minute.
  3 cloves garlic
• Add the crushed tomatoes, bell peppers, zucchini, chicken stock, diced potatoes, salt, parmesan rind, Bay leaf, oregano and stir well.
  28 ounce canned crushed tomatoes, 28 ounces chicken stock, 1 cup yukon gold potatoes, 3 medium zucchini, 2 green bell peppers, 1 Parmesan rind, 1 tablespoon kosher salt, 1 Bay leaf, ½ teaspoon dried oregano
• 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.
  ½ pound orecchiette pasta
• 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.
• Top with a handful of freshly grated Parmesan.
  ½ cup Freshly grated Parmesan
• Enjoy!