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Zucchini and Rice Soup

Start your next spring brunch with this deliciously light soup made with fresh zucchini. Perfect with long or medium-grain white rice or a Black Japonica blend.

3-1/2 cups	concentrated chicken stock	825 mL
1 tbsp	olive oil	15 mL
1	small onion, sliced into rings	1
1	clove garlic, minced	1
1	small zucchini, thinly sliced	1
4	fresh sage leaves	4
1 cup	cooked U.S. rice	250 mL
To taste	salt and pepper	to taste
1-1/2 oz	grated Parmesan cheese	40 g

In medium saucepan, heat chicken stock

In large skillet, heat oil; add onion and garlic and cook until transparent. Add zucchini and brown slightly. Add heated chicken stock, bring to boil and leave to simmer until zucchini is tender. Add sage, cooked rice and salt and pepper. Serve sprinkled with cheese.