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

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.

jeanettejeaette October 15, 2010

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!

Nougat September 05, 2010

With my Zucchini overload in the garden I've been on a search for ways to use it up. Glad I found this one. Quick, easy and full of flavor. I did add some left over turkey meat to it and about 1/4 cup of chopped celery to the onions when sauteing them. Since there is only 2 of us eating here - this made a lot. Will have left overs tonight and even had enough to freeze for another time. I'm thinking it's only going to improve with sitting. Thanks for posting

Bonnie G #2 August 03, 2015