Zucchini Ricotta Soup

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Elizabeth Minchilli in Rome


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2 medium sized zucchini (about 1/2 pound)

1 shallot

1 small onion

1 Tablespoon Olive Oil

3 garlic cloves

1 large, ripe tomato

2 cups broth (i used vegetable, but any will do)

salt and pepper

1 cup ricotta*

lemon juice

fresh herbs

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