Italian Style Zucchini Soup with Pesto

by Zehorit Heilicher, Tastemaker in Residence

Hot Soups for Cold Winter Nights - this trilogy of soups continue with Asian Chicken Soup & Mixed Bean Soup

As the temperatures plummet and the snow crunches beneath my feet as I retrieve my mail, my cravings veer towards soups. Hearty and filling, light and fragrant, peasant fare or sophisticated, as long as they are hot and flavorful, soups are liable to make an appearance at our homes.

Here are three of my staple soups: they differ greatly in flavor and consistency, but have one thing in common – they are sure to warm you through and through.

Inspired by "Fine Cooking” Magazine 
Serves 6
1 medium onion, diced fine
1 Tbsp chopped garlic
2 Tbsp olive oil
3 medium zucchinis, diced fine
3 medium summer squash, diced fine
2 cans (14oz e diced tomatoes, drained
3 stalks fresh basil
1-quart chicken broth, or vegetable broth
1/2-cup pesto sauce
2 tsp fresh marjoram
1 medium parmiggiano rind
Salt and pepper


  1. In a large pot heat oil and sauté onion and garlic until just starting to brown. Add squash and Zucchini and season with salt and pepper. Cook vegetables until they soften.
  2. To the pot add tomatoes, basil and parmigigano rind and broth, then simmer 5-10 minutes until squash is tender.
  3. Using thongs, remove basil stems and rind from soup, add marjoram, taste and adjust salt and pepper.
  4. Ladle soup into bowls and top with 1 tablespoon of room temperature pesto sauce.