Zucchini Leaf Soup (Tenerumi)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Harvest fresh zucchini leaves, stems, and flowers from the garden. Inspect each stem and remove any tough fibrous outer layers and rough bark. Carefully peel away any coarse parts from the leaves. Separate the more tender portions and flowers, as they cook faster than the tougher stems.
   ▶ ≈0:09
2. 2
   Thoroughly clean all the leaves, stems, and flowers by going through them piece by piece, removing any unwanted parts and rinsing multiple times under running water until completely clean.
   ▶ ≈1:29
3. 3
   Place the cleaned zucchini leaves, stems, and flowers into a pot of boiling salted water. Cook until they become soft and tender.
   ▶ ≈7:51
4. 4
   In another pot, heat olive oil. Add the chopped garlic and yellow onion, and sauté until fragrant.
   ▶ ≈13:45
5. 5
   Add the peeled chopped tomatoes along with salt and black pepper. Allow the tomatoes to cook down until very soft and create a concentrated sauce.
   ▶ ≈14:27
6. 6
   Once the zucchini is cooked, pour it along with its cooking liquid into the tomato sauce. Add a little water as needed to achieve the desired soup consistency.
   ▶ ≈18:27
7. 7
   If desired, cook the small pasta separately until al dente and add it to the soup. Adjust the seasoning with salt and black pepper to taste.
   ▶ ≈19:26
8. 8
   Serve hot in bowls. A drizzle of olive oil can be added for extra flavor. This is a light and nourishing soup, particularly suited for those seeking a gentle meal.
   ▶ ≈21:49