Pappa alla zucchine
Soup of courgettes and bread with fresh mint and garlic.
Peel the onions and garlic, cut the onion into rings and the garlic into thin slices.
Clean the courgettes, cut them in half lengthwise, scoop out the soft core and cut into slices.
Put everything in a large pan with a dash of olive oil on medium-low heat. Let everything simmer while you stir for about 1 hour and 15 minutes and gradually add an extra splash of water.
If you let the zucchini and onion really boil down, caramelise and soften, it will pay for itself.
When the cooking time is over, crumble the bouillon cube on top and tear the bread into fairly large pieces in the pan.
Pour 1 liter of boiling water, bring the soup to the boil and let it simmer for another 10 minutes until it is very thick.
Add salt and pepper to taste, sprinkle a good dash of extra virgin olive oil, finely chop the mint leaves and stir in the soup. Divide the soup over the bowls and go to the table.
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