Wednesday, February 16, 2011

Zucchini and Arborio Rice Soup

Years ago a little old lady and I were talking about how much I love to cook. She told me she grows her own vegetables every year and makes a fantastic soup with her zucchini and tomatoes. She brought this recipe in to me at the office from Food & Wine magazine. One of my favorites, as the Arborio rice is the star of the recipe. I hope you enjoy it as much as I do!

Zucchini and Arborio Rice Soup

1 medium onion, chopped
1 garlic clove, minced
1/4 c. olive oil (extra virgin)
3 medium zucchini (about 1 1/2 lbs), cut into 1/2'' dice
2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 1/2 c. chopped plum tomatoes in a can (use kitchen shears to chop), or garden fresh
6 cups low-sodium chicken or vegetable broth
1 c. Arborio rice
3 tbsp. finely chopped parsley (optional)
3 tbsp. chopped fresh basil (optional)
Freshly grated Parmesan cheese

1. In a large soup pot cook onion and garlic in olive oil, stirring until soft-about 4 min. Add zucchini, salt, pepper, and nutmeg, cook, stirring about 10 min.
2. Add tomatoes with the liquid if in a can, broth, rice, parsley and basil, if using. Increase heat slightly and bring to a boil. Simmer 20 min. until rice is tender. Serve hot or room temp. with grated Parmesan cheese.
This soup can be eaten leftover as thick & hearty as the rice absorbs the liquid, or add more stock to soup as you reheat.

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