Zucchini Parmesan Soup With Rice

Total Time
50mins
Prep 20 mins
Cook 30 mins

So easy and everything cooks in one pot. Really delicious!

Ingredients Nutrition

Directions

  1. In a large saucepan, saute onion and garlic in oil until tender.
  2. Add broth and rice and bring to a boil.
  3. Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
  4. Simmer, uncovered about 15 minutes until zucchini is tender.
  5. Beat together egg, cheese and parsley and gradually whisk into hot soup.
Most Helpful

4 5

very good. i used madagascar pink rice, i added lemon zest to the egg mixture, and grated up a nice aged pecorino instead of the parmesan. my husband and i loved it, and i cannot wait to make it for my step-daughter.

5 5

When I buy a rotisserie chicken I make broth from the carcass and freeze it. So that's what I used in this recipe. I had a big Zuk from the garden that was getting just a little soft. Didn't want it to go to waste so I thought I'd give this a try. Other then using my own broth I followed this recipe to the letter and, "Oh My Goodness!" What a wonderful soup!! I did temper the egg and cheese and parsley mixture with broth because it a little thick to pour on it's own. DH is not a soup lover and I didn't expect him to even try it, he had two bowls! This was delicate and delicious, and so easy to make. Ten stars if I could! Thanks for a wonderful recipe!

4 5

Hi there, we made this a while ago, added it to our recipe book, but on making tonight realised we hadn't rated it yet. The first couple of times we made it with white rice, but due to increased fibre requirements, this time we used brown rice. DH rated it 4 with brown rice and a bit better with white. Thanks for a simple but yummy meal we can make with produce from our garden! :)