Easy Zucchini Soup
From: Monika, Montreal, Quebec, Canada
Comments: Ready in no time, excellent and comforting!
Servings: 4 to 6
IngredientsPreparation
  • 1 clove garlic
  • 1 onion
  • 1 tablespoon [15 mL] olive oil
  • 6 cups [1.5 L] beef broth
  • 4 nice medium zucchinis
  • 2 1/2 onces [75 g] rice
  • Sage, to taste
  • Thyme, to taste
  • Salt and pepper, to taste
  • Some fresh parsley leaves
  • 3 tablespoons + 1 teaspoon [50 g] grated Parmesan cheese
  • Peel then mince garlic and onion.
  • Heat olive oil into a heavy bottom casserole; soften together minced garlic and onion, until translucent.
  • Pour in beef broth; bring to a boil.
  • Wipe the thinly slice zucchinis.
  • Add to boiling mixture, along with rice.
  • Season soup to taste with sage, thyme, salt and pepper.
  • Bring back to a boil.
  • Leave to boil for 15 minutes, adding fresh parsley leaves 1 minute before the end of cooking time.
  • Serve immediately, each serving evenly sprinkled with grated Parmesan cheese.