To our Spoon Crew:
Over the next few weeks we're saying "see you later" to some of our meals. We’ve loved these meals as much as you have, but it’s time to make a little room for something new.
But have no fear! We're providing the recipes for some of these meals so you can still enjoy them at home:
Zucchini Puttanesca Soup
Ingredients
4 cups water
½ tbsp olive oil
1 cup diced onion
1 cup of diced leeks
2 tbsp tomato paste
1 cup diced potatoes
1 tbsp of capers
1 14oz can of diced tomatoes
1 cup diced zucchini
1 cup diced yellow squash
½ cup of chopped kale
1 tsp marjoram
1 tsp oregano
1tsp salt
pinch of pepper
Recipe makes approximately 4 servings
Instructions
- In a medium pot over medium heat, warm the oil. Cook the onions and leeks for 5 minutes, or until they are soft and translucent. Add the onion, diced potatoes, zucchini, and yellow squash sauté for another 5 minutes.
- Stir in tomato paste and cook for 1-3 minutes or until it has turned a brick red.
- Add water and bring to a boil. Reduce heat to a simmer and cook for 15 - 20 minutes or until potatoes are tender.
- Add kale, capers, marjoram, oregano, pepper and salt. Stir to combine.
- Ladle into bowls.