Zucchini and Potato Soup (Minestrone-Style)

There’s something about late summer that takes me back to my grandmother’s garden… Zucchini coming in faster than anyone knows what to do with it, the first few potatoes freshly dug, and basil growing in great fragrant armfuls. This rustic Italian soup puts all of it to good use in a simple but satisfying brothy minestrone.

The zucchini melts into the broth, sweet and silky, while thinly sliced potatoes make it hearty enough for supper, and a generous sprig of basil perfumes the whole pot. Finished with salty, crispy bits of pancetta and a swirl of fruity olive oil, this minestrone-style zucchini and potato soup is just right for carrying the last warm days of August into the cooler months ahead.

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Start by crisping the pancetta. I like pancetta here because the curing spices add another layer of flavor as the fat renders. Add the diced pancetta to a cold pan and set it over medium heat, allowing it to slowly render before frying in its own fat until crisp. Then, reserve a tablespoon of the fat, drain the rest, and set the crisp pancetta aside for topping.

Add the tablespoon of pancetta fat to a Dutch oven along with a tablespoon of olive oil. Sweat the onion with a pinch of salt until it’s just translucent, then add the garlic and cook for another minute or so more.

Add the potatoes and zucchini to the pot and season generously with salt. Nestle in a sprig of basil, preferably a hearty stem with around six to eight leaves. The basil will perfume the broth, and you can pick the stem out later. Pour in enough chicken stock to just cover the vegetables. The zucchini will give off a lot of liquid, so the soup will be more brothy when it’s done than at this stage.

Cover and bring the soup to a boil over high heat, then reduce to low and simmer gently until the potatoes are tender and the zucchini begins to fall apart. Pick the basil stem from the soup, season to taste.

Serve big brothy bowls topped with crisp pancetta, a swirl of fruity olive oil, and freshly torn basil. This is rustic soup at its best… a handful of simple ingredients coaxed into something far greater than the sum of their parts. The zucchini turns sweet and silky, the potatoes hearty and tender, and those crisp, spiced bits of pancetta give you little pops of salty flavor in every bowl.

Zucchini and Potato Soup (Minestrone-Style)

5 from 1 vote

A rustic zucchini and potato soup with thinly sliced Yukon Gold potatoes, silky zucchini, fresh basil, and crispy pancetta in a savory chicken broth.

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Total Time:45 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• 8 oz pancetta
• 1 tbsp olive oil, plus more for serving
• 1 cup chopped onion
• 2 tsp finely chopped garlic
• 3 large Yukon Gold potatoes
• 3 medium zucchini
• 1 large sprig fresh basil, about 6 leaves, plus more for serving
• 1 tsp kosher salt, plus more to taste
• 4-6 cups chicken stock

Instructions

• Add the pancetta to a cold skillet or sauté pan and set over medium heat. Cook until the fat has rendered and the pancetta is browned and crisp.
• Reserve 1 tablespoon of the rendered fat and transfer the pancetta to a paper towel-lined plate.
• Add the reserved pancetta fat and 1 tablespoon of olive oil to a Dutch oven over medium heat. Add the onion with a pinch of salt and cook for 3 to 5 minutes, until softened but not browned. Add the garlic and cook for another minute, until fragrant.
• Meanwhile, halve the zucchini lengthwise, then slice crosswise into ¼-inch-thick half-moons. Cut the potatoes into 1-inch cubes, keeping the skin on.
• Add the potatoes, zucchini, basil sprig, and 1 teaspoon of salt to the Dutch oven. Pour in enough chicken stock to just cover the vegetables, about 4 cups.
• Cover and bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, covered, for about 15 minutes, until the potatoes are tender and the zucchini is very soft. Add additional chicken stock as needed until the soup is the consistency you prefer.
• Remove the basil stem and any large pieces of basil you can easily retrieve. Taste and season with additional salt as needed.
• Ladle into bowls and top with the crispy pancetta, fresh basil, and a drizzle of olive oil.

Course: Soup

Cuisine: Whole30