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    You are in: Home / Recipes / Zucchini, Potato and Parmesan Soup Recipe
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    Zucchini, Potato and Parmesan Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large pot over medium heat.
    2. 2
      Add the onion, celery and garlic, and cover.
    3. 3
      Cook, stirring often, until the onions are translucent, about 5 minutes.
    4. 4
      Stir in the zucchini and potato.
    5. 5
      Add enough broth to barely cover the vegetables.
    6. 6
      Add the thyme and bring to a boil over high heat.
    7. 7
      Reduce the heat to low.
    8. 8
      Simmer, partially covered, until the potato is tender, about 15 minutes.
    9. 9
      Stir in the evaporated milk and cheese.
    10. 10
      Heat until very hot, but do not boil, or the soup will curdle.
    11. 11
      Season to taste with salt and pepper.
    12. 12
      Ladle into soup bowls, and sprinkle each serving with thyme.
    13. 13
      Pass extra Parmesan cheese on the side.
    14. 14
      Serve hot.

    Ratings & Reviews:

    • on January 24, 2004

      15

      Just didn't do it for me. No flavor, I even added bacon, corn and cheese just so my family would eat it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini, Potato and Parmesan Soup

    Serving Size: 1 (194 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 97.7
     
    Calories from Fat 26
    27%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.7 g
    3%
    Cholesterol 2.9 mg
    0%
    Sodium 368.3 mg
    15%
    Total Carbohydrate 11.9 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.1 g
    24%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    fresh thyme

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