Author Notes
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
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Ingredients
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2
Zucchini (peeled and cubed)
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2
Potatoes (peeled and cubed)
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1
Onion (sliced)
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1 cup
Tomatoes (puréed)
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1 handful
Parsley(chopped)
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4 sprigs
Basil (torn or sliced)
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1 splash
Olive oil
Directions
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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.
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Serve with freshly grated parmigiana and additional black pepper.
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