The Best Summer Soup You've Probably Never Heard Of

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2023-06-15に共有
Today we're making Italian zucchini soup with broken spaghetti. Traditionally this soup is made with cacuzza and its leaves (tenerumi) but this version makes this classic a whole lot more accessible. I hope you enjoy it!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
ITALIAN ZUCCHINI SOUP PRINT RECIPE:
www.sipandfeast.com/italian-zucchini-soup/

INGREDIENTS WITH GRAM AMOUNTS

½ pound (227g) spaghetti - broken into bite-size pieces
5 tablespoons (75g) extra virgin olive oil - plus more for serving
1 medium onion - diced
6 cloves garlic - chopped
¼ teaspoon crushed red pepper flakes - optional
4-5 medium zucchini - cubed
1 14-ounce (400g) can plum tomatoes hand crushed, see notes below
6 cups (1440g) water or stock - plus more if needed
salt and pepper - to taste
¼ cup basil - chopped
¼ cup parsley - chopped
Pecorino Romano - for serving

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コメント (21)
  • This was the soup I discussed in The Sip and Feast Podcast episode 1. My Grandmother made this so many times growing up. Using zucchini makes it a bit more accessible than using the traditional cucuzza and tenerumi (the leaves and shoots). Obviously, if you grow them or can find them in the store use cucuzza (also goes by snake squash or gagootz) but I think this version is really nice too. The gram amounts are listed in the description above. As always, thanks very much for liking and sharing our videos!
  • Jim " How much herbs you gonna put in there?" " As much as I want to " Love it. 😘
  • HAHAHA!!! “If you cook to the exact gram, you will be a boring person forever.” I LOVE IT!
  • @jas8815
    As the Italian women of my childhood would demonstrate when I asked them for a recipe, holding up a handful of ingredients, "this much". They had made those old recipes so many times, they could do it with their eyes closed and never owned a scale or a measuring cup. Their houses smelled amazing and there was always room for one more to squeeze in at their table. As a kid, I could never have imagined how much these memories would mean to me later on. Thanks for bringing back those days with this great soup!
  • One of the best things about you and your channel is NO RIGID RULES. Make it the way you like it. AWESOME.
  • I was raised by my Grandparents, both from Naples. My grandfather grew so much gagootz, we had this for supper at least once a week during the summer, along with a crusty loaf of semolina. (Yes, we ate in the downstairs basement kitchen watching Mike Douglas show at 4:30). My grandmother called it “Jumboth” which I thought she made the name up. I also thought she invented it, pretty much using any vegetable that was laying around. Years later found out it’s spelled ‘Giambotta’. Same recipe as Jim’s, except she used potatoes instead of pasta. This dish brings back many good memories. I’m going to make it following Jim’s recipe, as he never disappoints. Have a great summer everyone! God Bless!
  • @LadiCady
    This recipe brought back memories of my Sicilian grandfather who grew cucuzza in his backyard in Los Angeles when I was a kid. I was the designated spaghetti breaker!
  • Please do a taste test for olive oil. You are definitely NOT a boring person! Jim- in your next podcast please explain your separate "apartment kitchen". Is it next door? Is it in a "granny flat"? I'm addicted to your vids. The way you don't insist on EXACTLY your ingredients & techniques....love it! Lisa in San Diego
  • @fas1242
    I think every Italian family had a version of this soup. Hated it as a kid, love it as an adult. Your taste tester was spot on.
  • @etherdog
    You are the first cook in the history of YouTube that nailed the percentage of salt for cooking pasta 9:25 (and I am old enough to be your father and have witnessed the entirety of the internet, Luke :-) The sea is 3.7% and above, which is much too salty. Meats and veg need about 1%, but pasta water is 1.5%. Jim, you have won my "Grosso Paisano" award for today!
  • 3:50 absolutely based 5:27 also I love your dry humor. “Weighed to the microgram” made me actually lol
  • @HeyitsDee
    I cannot believe that you're making this: I have this cooking on my stove as we speak! The only things I do differently is I also mix yellow squash in for color, I use fresh tomatoes instead of canned, and I don't put in pasta due to carbs. But otherwise, this was handed down from my Sicilian grandmother and has been a hit my entire life.
  • My Nana and Papa had a massive garden and grew the cacuzza, along with a million other things. This soup was a staple any time we stayed over with them, or when I'd go over for lunch between twice-a-days for football in the summer (they lived about 2 mins from the high school). I had such warm memories watching this video because of that. Another thing I wanted to say; I just love that you guys are hitting your stride with the channel. The podcast, the new kitchen, Tara's deeper involvement on camera lately. Keep doing what you're doing. We're loving it!!
  • I make a soup like this pretty regularly (usually ditalini is my go-to pasta in soups), and a can of cannellini is a great addition to add more protein without something like sausage whose flavor can overpower the vegetables.
  • looks like a new house - a new pot - but still great recipes - loving this one.
  • I grow my own squash, zucchini, and tomatoes so I'm saving this one for later in the summer once I can harvest. I'm very tempted to add the turkey meatballs from your wedding soup recipe too since my family loves that recipe.
  • I love this recipe with orzo ! Thank you for bringing back lots of memories of my Nana 🥰
  • @63ah1275
    "I'll put in as much herbs as I want" 😂
  • My wonderful Polish grandma's first husband was from Italy. His mom taught her how to cook Italian. She made a version of this soup in the summer but she did it half Italian and half Polish. I don't remember what she put into it but I remember loving it as a little kid which was a miracle 'cos I hated veggies at that time! I know she put in a bunch of veggies since me and my brother would demolish a couple bowls of this stuff for dinner! lol I wish she would've written down the recipe though, even my mom doesn't remember what she put into it.
  • OMG!!!! I keep forgetting to tell you this: I LOVE LOVE LOVE the way you have an EASY link to print your recipes! You wouldn't believe how many YouTube cooking vids that don't even have the recipe in the description box. Drives me nuts! Or some that make you copy & paste. But your recipes just have a single 'print' option. You're first class all the way! Lisa in San Diego