How to make
Nothing compares to homemade soup. Start preparing it in late afternoon and it'll be ready for dinner.
Heat olive oil on a moderate stove in a pot with a thick bottom. Saute the onions, carrots, celery and garlic with 1 tsp salt for 4-5 min. Add the diced potatoes and saute another 9 min.
Once they're slightly sauteed, add the diced tomatoes, along with their juice (if canned). After a few min. add the hot broth - it needs to fill up about 1/2 the pot.
Add more broth or water, if needed. Leave the soup to simmer, covered with a lid, and boil on low about 35-40 min., while stirring occasionally. Sprinkle with the mix of Italian spices, salt and black pepper.
Add the zucchini to the soup and leave to simmer on moderate heat about another 15 min. If you like, you can blend it and serve it as a cream soup.
You can serve it hot or cooled, generously sprinkled with chopped parsley.
