Zucchini, Parmesan and Pistachio Soup

Instructions

1. 1

   In a large pot over medium heat, soften the garlic in the oil without letting it brown. Add the zucchini and cook for 2 minutes, stirring constantly, or until softened. Add the potato. Pour in the broth and bring to a boil. Simmer for 5 minutes or until the vegetables are tender. Season with salt and pepper.

2. 2

   Serve the soup in bowls. Garnish with the Parmesan and pistachios. Drizzle with olive oil, if desired.