July 17, 2014
Tomato Zucchini Stew
Florence
Course Soup
Cuisine American
- 3 Tbsp cooking oil
- 1 large onion diced
- 2 stalks of celery diced
- 3 small zucchini shredded
- 2 lbs tomatoes diced small
- 1 cup good tomato paste
- chives for garnish
In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
Combine tomatoes and tomato paste into mixture.
Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
Serve hot with a sprinkle of chives on top of each bowl.
Comments Off on Tomato Zucchini Stew
No comments yet.
RSS feed for comments on this post.
Sorry, the comment form is closed at this time.