Multicolour Funghini soup

  • Difficulty


  • 100 g0SX0096
  • 25 g Butter
  • 1 small bunch Italian parsley
  • 3 small and firm courgettes
  • 1 clove garlic
  • 1 small bunch basil
  • 2 tbsp grated Parmesan cheese
  • 1 l vegetable broth
  • salt and pepper
Funghini n° 96


Peel and lightly crush the garlic; top and tail the courgettes, once rinsed dice them.Blanch the tomatoes in boiling water for a minute; remove the skin and deseed them and slice them coarsely.Wash the parsley and the basil, chop them and mix them with the parmesan cheese and the oil.Heat a knob of butter in a saucepan, add the garlic and fry until golden then remove it.Add the courgettes, mix well and, when golden, add the tomatoes; mix again and, after 3 minutes, pour the boiling both over the courgette mixture.Simmer for 6-8 minutes, season with salt and pepper. Add the pasta and cook for another 7-8 minutes.Just before removing the soup from the heat, mix the chopped basil and parsley. To serve immediately.Garnishing tips In individual dishes arrange a slice of toasted bread spread with grated pecorino cheese then pour the soup.