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Rice & Zucchini Soup

August 31, 2009

Tired of zucchini yet? I’m not. There are so many things to do with this versatile vegetable and it can play a starring or supporting role in any dish for any meal. I don’t think I’m exaggerating.

Zucchini is in the squash family–along with winter squashes, cucumbers, melons, chayote, and gourds. You can also eat the blossoms of summer squash and zucchini; they’re great stuffed and fried.

Today’s recipe is a simple soup. It’s been a cool summer in Michigan; I never thought I’d even want to make soup at the end of August, but I did yesterday and it was delicious.

Rice & Zucchini Soup

1 T. olive oil

1 med. onion, finely chopped (or 3-4 scallions if you have some to use up)

2 cloves garlic, finely chopped

1 lb. zucchini, quartered & sliced (about 4 small or 2 medium)

4 C. broth (chicken or vegetable)

1 3/4 C. water

1 C. Arborio rice

3 med. tomatoes, diced (or more if you have them)

1/3 C. basil, shredded or (if you have them) shredded sorrel leaves

salt and pepper, to taste

Saute’ onion and garlic in olive oil. Add zucchini and cook for 1 minute. Pour in liquid and stir in rice and tomatoes. Simmer until rice is tender, about 20 minutes. Remove from heat. Stir in the basil or sorrel, and salt and pepper. Serve with sour cream or pieces of Spanish cheese, if you like.

Say a prayer that zucchini season will continue for a few more weeks.

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