Add the zucchini, garlic and rosemary and cook until the zucchini is tender-crisp. Stir the broth and tomatoes in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 10 ...

A rind of Parmigiano-Reggiano lends rich umami flavor and luscious body to this fresh spring vegetable soup filled with ...

If you're in a rush, please use the "Jump to Recipe" above ... the end of cooking the soup. Vegetable soup has a lighter ...