Zucchini Soup with Rice

Description

Makes 6 servings (generous 1 cup each).

Ingredients

• ½ cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon butter or margarine
• 2 cups sliced zucchini (about ¾ pound)
• ½ cup uncooked rice
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground sage
• ¼ teaspoon thyme
• 1 quart (4 cups) chicken broth
• 2 tablespoons grated Parmesan cheese

Directions

1. Cook onion and garlic in butter in Dutch oven or large saucepan until soft but not brown.
2. Add butter, zucchini, rice, pepper, sage, thyme and broth; bring to a boil. Stir once or twice.
3. Lower heat; simmer 15 to 20 minutes or until rice is tender.
4. Ladle into bowls; sprinkle with cheese.