Zucchini Bikini Soup
Ten minutes, five ingredients, one light, delicious soup. 'Nough said.
You’ll need:
1 large zucchini squash, cut into ½-inch cubes
2 beefsteak tomatoes, seeded and cut into ½-inch cubes
2 oz whole grain angel hair pasta
½ tsp garlic powder
olive oil
salt + pepper
Here’s how:
1. Heat 1 tablespoon of olive oil in a soup pot.
2. Seed and dice the tomatoes into ½-inch cubes. Drop them into the olive oil, adding the garlic powder, 1-2 teaspoons of salt and some freshly ground black pepper. Cook for 3 minutes.
3. Add 3 cups of water to the pot, cover with a lid and bring to a boil. Use your hands to break the pasta into smaller noodles, and add it to the pot. Cook for 5 minutes before adding the zucchini to the soup. Turn off the stove and let soup sit for 5 more minutes. Serve!
1 large zucchini squash, cut into ½-inch cubes
2 beefsteak tomatoes, seeded and cut into ½-inch cubes
2 oz whole grain angel hair pasta
½ tsp garlic powder
olive oil
salt + pepper
Here’s how:
1. Heat 1 tablespoon of olive oil in a soup pot.
2. Seed and dice the tomatoes into ½-inch cubes. Drop them into the olive oil, adding the garlic powder, 1-2 teaspoons of salt and some freshly ground black pepper. Cook for 3 minutes.
3. Add 3 cups of water to the pot, cover with a lid and bring to a boil. Use your hands to break the pasta into smaller noodles, and add it to the pot. Cook for 5 minutes before adding the zucchini to the soup. Turn off the stove and let soup sit for 5 more minutes. Serve!
