Recipe for Zucchini and Rice Soup

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Yield:

Ingredients:

Amount	Ingredient
1/2 cup	chopped celery
1/2 cup	chopped onion
1 lb	zucchini cut 1" squares
1 tbl	olive oil
6 cup	chicken stock
1/3 cup	rice washed, drained
2 tbl	fresh thyme
	(or 1/2 tspn dried thyme)
	salt to taste
	Freshly-ground black pepper to taste
4 tbl	chopped parsley

Instructions:

Instructions: Heat oil in a large pot on low heat. Fry onions in oil for 2 minutes or until tender. Pour stock into pot and let boil on medium heat.

When stock has boiled, pour rice in pot and lower heat to lowest temperature. Cook about 15 minutes or until rice is tender. Stir frequently.

Add zucchini and thyme. Continue cooking until zucchini is tender. Add salt and pepper to taste. Stir as needed.

Serve hot and decorate with parsley and Parmesan cheese, if desired.

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