Minestra Con Fiori Di Zucca


1 lb. zucchini blossoms
1 small onion, diced
1 small celery stalk, diced
1 clove garlic, minced
1 qt. chicken broth
1/4 cup olive oil

How to make the Zucchini Blossoms Soup:

Wash the zucchini blossoms and set aside (if they are too large, cut them up). Saute onion, garlic, and celery with the oil and continue to cook until nearly tender. Add broth, already hot, then add the zucchini blossoms. Simmer for 30 min. Add salt and pepper to taste and serve.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.