A recent post by fellow blogger Diane Darrow evoked memories of a childhood dish my Neapolitan aunt would make frequently during the summer, when zucchini abounded at our local vegetable store: minestra di zucchini, a vegetable soup composed of zucchini, egg, cheese, and either parsley or basil. I hadn’t had it in years, but after reading Diane’s post, I was determined to fill that void.

The dish requires minimal prep and few ingredients yet yields a delicious, comforting soup that makes a perfect first course or luncheon dish. I followed Diane’s directions for it; however, I made a few changes that would render my version closer to my aunt’s. These deviations included substituting chicken broth for water, basil for mint, and pecorino Romano for Parmigiano Reggiano. Indeed, in a southern Italian household, Locatelli Romano reigned supreme when it came to grated cheese.

The soup took less than an hour to prepare and met all my nostalgic, comfort-food expectations. Velvety in texture, with delicate clusters of cooked egg, the soup reflected a savory-sweet counterpoint of flavors from the cheese and zucchini respectively. I’m sure this dish will make a few more appearances before the end of summer and zucchini season.

Minestra di Zucchini (adapted from Diane Darrow’s blog Another Year in Recipes)

Ingredients

¼ cup extra-virgin olive oil
½ cup chopped onion
2 zucchini, cut into half-moons, ½ -inch thick
½ cup chicken broth
1 large egg
3 or 4 fresh basil leaves, chopped or torn
⅓ cup grated pecorino cheese
Kosher salt, to taste
Freshly ground pepper, to taste

Directions:

1. Place the olive oil and the onion in a heavy-bottomed pot with a little bit of salt, and cook over medium heat until the onion is softened, about 8 minutes.

2. Add the zucchini to the pot along with the chicken broth.

3. Cover the pot, reduce the heat to low, and simmer for about 20 minutes, or until the zucchini are soft and cooked.

4. Meanwhile, beat the egg and cheese and add the chopped basil. Set aside. If the mixture is too thick, add some more broth or water.

5. When the zucchini are done, turn off the flame, whisk in the beaten egg, cheese, basil, and add salt and pepper to taste.

6. Serve in warmed soup plates.

Wine Pairing: Pinot Grigio, Fiano di Avellino