Zucchini & Ricotta SoupRecipe by Chef Michael Williams

Directions

1.  Pre-heat oven to 425° F.
2.  Place the zucchini, onion, and garlic onto a cookie sheet or roasting pan and drizzle with a little canola oil. Roast in the oven for about 30 minutes or until the onions and garlic are golden brown. Do not burn.
3.  While the veggies are in the oven, let’s work on the sun-dried tomatoes. Put them into a bowl and then pour the boiled water over top and let them soak for 10 minutes.
4.  Remove the tomatoes but reserve the water. Now carefully chop the tomatoes up so they are nice little bites and set aside.
5.  Once cooked, place the veggies into a blender or food processor along with the reserved water and puree until semi-smooth.
6.  Transfer to a large pot and then stir in the ricotta, sun-dried tomato, sage and salt, bring up to heat, but do not boil as it will splatter everywhere.
7.  Serve and enjoy!