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Vellutata di zucchine con pesto alla genovese e crostini al parmigiano.crema deliziosa ed economica

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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Cristina Camorani Conventello House & Aut
Cristina Camorani Conventello House & Aut
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Recipe Information

Recipe Available
Video-Specific Recipe

Zucchini Soup

Cultural Context

Zucchini soup has its roots in Mediterranean cuisine, particularly popular in Italy during the summer months when zucchinis are in season. This dish embodies the Italian philosophy of using fresh, seasonal ingredients to create light, flavorful meals. Today, variations of zucchini soup can be found globally, often adapted to include local herbs and spices, making it a versatile dish enjoyed in many cultures.

MediterraneanITmain
25 min
easy
4 servings
Servings4
5 zucchine
1 cipolla
2 spicchi d’aglio
1 l di acqua
dado vegetale
olio
sale
pepe
4 cucchiai di pesto alla genovese
pane toscano
olio extra vergine d'oliva
2 pugni di parmigiano grattugiato

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: water

💰Cheaper: chicken broth

Water reduces sodium while chicken broth adds flavor.

1

Tagliare le zucchine a pezzettoni.

2

In una pentola, aggiungere le zucchine, la cipolla, l'aglio, l'acqua e il dado vegetale.

3

Portare a ebollizione e cuocere fino a quando le zucchine sono tenere.

4

Frullare il tutto fino a ottenere una crema liscia.

5

Aggiungere il pesto alla genovese e mescolare bene.

6

Per i crostini, tagliare il pane toscano a cubetti e condirlo con olio, sale e pepe.

7

Tostare i cubetti di pane in forno fino a doratura.

8

Servire la vellutata con i crostini e spolverare con parmigiano grattugiato.

Cooking Techniques

sautéingblendingsimmering

Equipment Needed

pentolafrullatoreforno

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

dairy

Also Known As

Zucchini BisqueCourgette Soup
Local Name: Zuppa di Zucchine

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