- In a large pot over medium heat, soften the garlic in the oil without letting it brown. Add the zucchini and cook for 2 minutes, stirring constantly, or until softened. Add the potato. Pour in the broth and bring to a boil. Simmer for 5 minutes or until the vegetables are tender. Season with salt and pepper.
- Serve the soup in bowls. Garnish with the Parmesan and pistachios. Drizzle with olive oil, if desired.
This recipe was developed with the goal of using up any zucchini left hidden and unpicked in the garden. A large garden zucchini can be replaced with the same weight of regular zucchini (about 3). In this case, you do not need to remove the seeds.
If you have any leftover soup, it is delicious served cold the next day.