Zucchini and Rice Soup
Source of Recipe
QVC
List of Ingredients
1 medium onion
1/4 cup olive oil
1 1/2 pounds zucchini, scrubbed and chopped
4 cups chicken broth
1/2 cup Arborio or other medium-grain rice
Salt and freshly ground pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmaigiano-Reggiano
Recipe
In a large saucepan over medium heat, cook the onion in the olive oil until it is very tender and golden, 8 to10 minutes.
Add the zucchini and cook, stirring often, until soft, about 5 minutes.
Add the broth and bring it to a simmer.
Add the rice, salt, and pepper.
Cover and cook until the rice is tender, about twenty minutes.
Remove the soup from the heat and stir in the parsley and cheese.
Serve immediately.
Sherry in Missouri
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