Zucchini Parmesan Soup With Rice
photo by Bonnie G #2
- Ready In:
- In a large saucepan, saute onion and garlic in oil until tender.
- Add broth and rice and bring to a boil.
- Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
- Simmer, uncovered about 15 minutes until zucchini is tender.
- Beat together egg, cheese and parsley and gradually whisk into hot soup.
Questions & Replies
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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!
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
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! :)
SO GOOD! I doubled the zucchini, pureing 1/3, fine chopping 1/3, and julianning 1/3 to fry with the onion. Also added mushroom and some herb ox chicken bullion for flavor, and doubled the egg and trippled the cheese, making it much thicker and hearty. Delicious! The base of this recipe is easy to use to make lots of different soups. Fry some veggies, add stock and ingredients to simmer, then thicken with cheese and egg. Wonderful!