Yummy: A soup with lots of zucchini

Overrun with zucchini? Here is a soup that we love, even the boys and the vegetarian. Try to use the normal-size, slender zucchini, not those resembling clubs if possible.

Italian Vegetable Soup
Recipe by Giada de Laurentiis

1/4 cup extra-virgin olive oil
2 leeks (white and pale green parts only), chopped
2 garlic cloves, minced
6 zucchini, thinly sliced crosswise
2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained (I omit sometimes)
Salt and freshly ground black pepper
10 cups vegetable broth (or chicken broth)
1 tablespoon chopped fresh thyme leaves
4 ounces dried wide egg noodles
Freshly grated Parmesan

Heat the oil in a heavy large pot over medium heat. Add the leeks and saute until translucent, about 8 minutes. Add the garlic and saute until tender, about 2 minutes. Stir in the zucchini and artichokes. Season the vegetables with salt and pepper. Saute until the zucchini are tender, about 10 minutes. Add the vegetable broth. Stir in the thyme and cook for 2 minutes. Cover the pot and bring the soup to a simmer. Decrease the heat to medium-low and simmer gently until the flavors develop, stirring occasionally, about 20 minutes. Increase the heat to medium-high. Add the noodles and cook until al dente, stirring constantly, about 5 minutes.

Ladle the soup into bowls. Sprinkle with Parmesan and serve.

Yum.