Ingredients:
1 tablespoon extra virgin olive oil
1 medium onions, chopped
2 celery ribs, chopped
3 cloves garlic, minced
3 medium zucchini, scrubbed but kept unpeeled,cut into 1/2 inch cubes
1 medium potatoes, peeled and cut into 1/2 inch cubes ( 1 cup)
3 cups chicken broth or 3 cups low sodium chicken broth
1 sprig fresh thyme
1 cup evaporated skim milk
3 tablespoons freshly grated parmesan cheese
salt and pepper
Directions:
Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
Cook stirring often, until the onions are translucent, about 5 minutes.
Stir in zucchini and potato.
Add enough broth to barely cover the vegetables.
Add the thyme and bring to a boil over high heat.
Reduce heat to low.
Simmer, partially covered, until the potatoes are tender about 15 minutes.
Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
Season to taste with salt and pepper.
Servings: 4-6
Time preparation: 0 min.
Time total: 0 min.