Zucchini and Arborio Rice Soup

Ready in 1 hour

Top-ranked recipe named "Zucchini and Arborio Rice Soup"

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Ingredients

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3 tb Basil, fresh; chopped
3 Zucchini; Diced but not peeled
1/4 ts Pepper
Parmesan cheese
1/4 ts Nutmeg
1 Garlic
6 c Chicken broth
1 c Arborio rice
1/4 c olive oil
2 ts Salt
3 tb Parsley, fresh; chopped
1 1/2 c Plum tomatoes, fresh

Original recipe makes 6

Servings  

Preparation

~-In a large saucepan, cook the onion and garlic in the olive oil, over mod-low heat, stirring until softened but not browned, about 8 mins. Add the zucchini and season with the salt, pepper and nutmeg. Increase the heat to modertate and cook, stirring until the zucchini is barely tender, about 10 mins. --Add the tomatoes, chicken broth, rice, parsley and basil. Increase heat to high and bring to boil. Reduce heat and simmer until the rice is tender, about 20 mins. Serve hot or room temp. with the parmesan cheese. This soup freezes well, and will thicken every time you re-heat it. Hope you enjoy it! Recipe By : Penchard From: Dianar@delphi.Com Date: Mon, 20 Jun 1994 18:41:15 -0400 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Calories Per Serving: 189 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Arborio Rice Soup Rice

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