Recipe for Italian Zucchini-Rice Soup 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1 med onion, finely chopped
2 med clove garlic, finely chopped
4 sm zucchini
quartered lengthwise
(1/4 inch of white center parts removed
and reserved for another use)
remainder thinly sliced
30 oz canned vegetable broth
1 cup uncooked Arborio rice
3 med plum tomatoes
seeded and finely diced
1/3 cup shredded fresh basil
1/2 tsp salt
1/2 tsp freshly ground pepper
Shaved Parmesan cheese for serving
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

This soup gets its porridge like consistency from short-grain Arborio rice.

Because it thickens on standing, its best to serve it right away. Parmesan cheese is salty, so if you omit it you may need to add more salt

MEAL PLAN: While rice is simmering, toss up a big mixed green salad with sliced cucumbers and wedges of avocado and dress with a natural, low-fat balsamic vinaigrette. For an Italian-style dessert, serve almond biscotti.

In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add zucchini and cook, stirring, 1 minute.

Pour in broth and 2 cups water. Stir in rice. Increase heat and bring to a boil, then reduce heat to low and simmer until rice is tender, 18 to 20 minutes.

Remove from heat and let stand 5 minutes; soup will thicken slightly. Stir in tomatoes, basil, salt and pepper. Sprinkle with Parmesan if desired and serve.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Italian Zucchini Salad   ::   Italian Zuppa Inglese   ...