Here are two excellent Italian soups for summer
Ingredients: 2 large courgettes, 2-3 cloves of garlic, 1 onion, diced, fresh thyme, basil, 100 ml white wine and 100 ml cream, 3 tbs butter-oil mixture for fry
1. Cut courgettes into small cubes only partly peeling them. Prepare onion and garlic.
2. Sautée finelly chopped garlic, onion, courgette together in the oil-butter mixture. Pour over vegetables 1 litre of water. Flavor with salt and pepper, or add one chicken stock to soup. Toss basil and thyme. Pour over wine. Let it cook until courgette is tender about 15-20 minutes.
3. Finally add the 100ml cream. Mix the soup ingredients in a blender. Serve with fresh baguette or bruscetta.
Italian minestrone soup with courgette
2 tablespoons extra-virgin olive oil, 1 large onion, diced, 4 cloves garlic, minced, 1 large courgette, diced, 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups),1 teaspoon dried oregano, 1 tablespoon dried marjoram, salt and freshly ground pepper, 1 14-ounce can crushed tomatoes, 6 cups low-sodium chicken broth, 1 can low-sodium kidney beans, drained and rinsed, 1/3 cup finely grated parmesan cheese, 2 tablespoons chopped fresh basil to garnish
1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the carrot (optional) and courgette cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano, marjoram and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes. 2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and cook until the vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and fresh basil.