This is a simple yet satisfying recipe my mother-in-law often made. She would serve it with fried cutlets and a side of greens. It is light enough to serve even during the summer. —Corinne
Zucchini (peeled and cubed)
Potatoes (peeled and cubed)
Basil (torn or sliced)
In This Recipe
Prepare vegetables and combine with herbs in a medium stockpot. Add 1 cup of water and stir. Season with salt and pepper and dress with olive oil. Bring to a boil, stir, then simmer for about 20 to 30 minutes.
Serve with freshly grated parmigiana and additional black pepper.