Stews, Vegetable
I long Sicilian Zucchini (called cucuzza)
3 or 4 large potatoes
2 cups of ground tomatoes or 3 or four ripe fresh tomatoes
2 cooking onions
fresh basil and oregano leaves ( a sprig is sufficient) or 1 tsp of dried basil and oregano if fresh herbs not available.
2 tablespoons of olive oil
1 finely chopped Jalapeno Pepper
Salt and pepper to taste
This is a thick chunky soup. The broth is delicious when sopped up with fresh Italian bread. If you are unable to obtain the Sicilian variety of zucchini, the more familiar green zucchini may be easily substituted.
Peel and cut zucchini into small pieces about 2 by 2 by 2 cm.
Peel and slice onions and cut potatoes into small pieces about the half the size of the zucchini pieces.
Mix all ingredients in a large soup pot and place on stove and cook at medium setting until soup starts to boil, then lower heat to low, cover with lid and simmer until potatoes are tender.
Serve in big bowls and sprinkle with parmesan or any other type of cheese.
Tastes great with fresh Italian bread.