Zucchini Parmesan Soup With Rice

Marie's Note:

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

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 7 cups

• 1 medium onion, minced fine
• 1 clove minced garlic
• 1 tablespoon olive oil
• 5 cups chicken broth
• 3 tablespoons uncooked rice
• 1 1/2 cups grated zucchini
• salt and pepper
• 3 tablespoons grated parmesan cheese
• 1 egg
• 1 tablespoon chopped fresh parsley

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.

Reviews

[jeanettejeaette]

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.

[Nougat]

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!

[canthelpmyself]

This soup is yummy, highly nutritious and definately worth trying, I will be making it again as I've been looking for good zucchini recipes to use up the annual overflow from my garden. This recipe is very quick and easy with very few ingredients. Watch you don't cook the stock down too far or it gets an odd taste to it. I also mixed some of the soup in with the egg mixture before adding it to the rest of it. My toddler ate it all after I bar mixed her bowl and my husband said it reminded him of an asian soup, probably because of the egg drop. I didn't use the full amount of stock and probably used more rice but followed the rest of the recipe as written, we only got about 4 cups which was enough for 2 modest serves and a little one. This would be a great spring soup and a beautiful light accompaniment to a meal with seafood and white wine. Thanks for posting