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Jules203
Pappa alla zucchine
Soup of courgettes and bread with fresh mint and garlic.
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Ingredients
Directions
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Peel the onions and garlic, cut the onion into rings and the garlic into thin slices.
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Clean the courgettes, cut them in half lengthwise, scoop out the soft core and cut into slices.
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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.
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If you let the zucchini and onion really boil down, caramelise and soften, it will pay for itself.
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When the cooking time is over, crumble the bouillon cube on top and tear the bread into fairly large pieces in the pan.
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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.
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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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Nutrition
285Calories
Sodium27% DV640mg
Fat20% DV13g
Protein18% DV9g
Carbs10% DV31g
Fiber16% DV4g
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