Zucchini and Rice Soup

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.

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Ingredients
  • 3-1/2 cups (825 mL) concentrated chicken stock
  • 1 tbsp (15 mL) olive oil
  • 1 small onion, sliced into rings
  • 1 clove garlic, minced
  • 1 small zucchini, thinly sliced
  • 4 fresh sage leaves
  • 1 cup (250 mL) cooked USA rice
  •  Salt and pepper to taste
  • 1-1/2 oz (40 g) grated Parmesan cheese
Directions
  1. In medium saucepan, heat chicken stock.
  2. 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.
  3. Add sage, cooked rice and salt and pepper. Serve sprinkled with cheese.