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Zucchini Parma Soup

Zucchini Parma Soup         Bariatric Friendly without the pasta

6 small Zucchini
1 Medium Onion
1/4 cup Olive Oil
1/2 can chicken Broth
1/4 tsp of Salt, pepper and Garlic
2 cups of cut up Chunks of Pecorino Romano Cheese
Cooked Pasta Large Shells

 Bariatric Friendly: Use Banza Pasta approx 25 Rotini made from ChickPeas.
or use as a side veggie.

Peel Zucchini. Cut in 1/2 long ways and then chop into 1″ wide pieces.
Place in bowl.
   
Chop Onions into small pieces. Place in Medium deep pot with 1/4 cup Olive Oil.
 (just enough Oil to cook Onions) Saute until Onions are lightly browned.
Put in Zucchini Chunks.

Add Salt, pepper and Garlic Stir and cook for 2 minutes.
Add in 1/2 can chicken Broth.

Cook on Medium heat.  all the way until Zucchini is transparent.
          

Cut small chunks of Pecorino Romano Cheese about 1 to 1 1/2 cups.
Take Zucchini Parma Soup off heated stove top and add chunks of cheese.

Stir and then serve on top of cooked pasta.

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