Italian Zucchini & Rice SoupSubmitted by: CAROJSCHU
IntroductionFrom "For the Love of Soup" by Jeanelle Mitchell From "For the Love of Soup" by Jeanelle Mitchell
1 Tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 carrot, peeled and chopped
1/4 cup Italian short-grain rice
3 cups low-sodium chicken or vegetable stock
1 cup water
3 Tbsp chopped fresh basil, or 1 Tbsp dried basil
1 Tbsp chopped fresh oregano, or 1 tsp dried oregano
3 medium zucchini, diced
sea salt and freshly ground black pepper
1/2 cup grated fresh Parmesan cheese (optional)
If this soup is made ahead, the rice will continue to absorb the liquid. You may want to add extra stock or water when reheating. For a variation, try adding 2 cups chopped fresh or canned tomatoes.
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Add stock, water, basil, oregano, and zucchini and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Season with salt and pepper to taste and serve with fresh Parmesan cheese (if using).
Please note that the nutritional information is calculated without the Parmesan cheese.
Serving Size: Makes four servings.