Certainly! Here’s a delightful recipe for Zucchini Parmesan Soup With Rice that’s not only easy to make but also incredibly flavorful and nutritious. This hearty soup combines the earthy flavors of zucchini with the richness of Parmesan cheese and the wholesome goodness of long grain rice, creating a satisfying dish that’s perfect for any occasion. Whether you’re cooking for your family on a busy weeknight or hosting a dinner party with friends, this soup is sure to impress! With just a few simple ingredients and easy-to-follow instructions, you can whip up a batch of this delicious soup in no time.
Zucchini Parmesan Soup With Rice
Ingredients:
- 1 onion
- 1 garlic clove
- 1 tablespoon olive oil
- 5 cups chicken broth
- 3/4 cup long grain rice
- 1 1/2 zucchinis
- Salt and pepper to taste
- 3 tablespoons grated Parmesan cheese
- 1 egg
- Fresh parsley, chopped, for garnish
Instructions:
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Prep Work: Begin by gathering all the necessary ingredients and equipment. Dice the onion, mince the garlic, grate the Parmesan cheese, and chop the fresh parsley. This will make the cooking process smoother and more efficient.
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Saute Aromatics: In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they turn soft and translucent, releasing their aromatic flavors.
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Add Broth and Rice: Pour in the chicken broth and add the long grain rice to the saucepan. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid. Allow the rice to simmer in the flavorful broth for about 10 minutes, allowing it to partially cook and absorb some of the liquid.
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Incorporate Zucchini: After 10 minutes, remove the lid from the saucepan and add the sliced zucchini to the soup. Season with salt and pepper to taste, and stir well to combine. Continue to simmer the soup, uncovered, for an additional 15 minutes or until the zucchini is tender and the rice is fully cooked.
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Prepare Parmesan Mixture: While the soup is simmering, prepare the Parmesan mixture. In a small bowl, beat together the egg, grated Parmesan cheese, and chopped fresh parsley until well combined. This mixture will add richness and flavor to the soup.
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Finish Soup: Once the zucchini is tender and the rice is cooked, carefully ladle a small amount of the hot soup into the Parmesan mixture, stirring constantly to temper the egg. Gradually add more soup to the bowl, continuing to stir, until the Parmesan mixture is warm.
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Incorporate Parmesan Mixture: Slowly pour the tempered Parmesan mixture into the saucepan of soup, stirring constantly to prevent the egg from scrambling. Continue to cook the soup for an additional 2-3 minutes, allowing the flavors to meld together and the soup to thicken slightly.
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Serve: Once the soup is ready, remove it from the heat and ladle it into serving bowls. Garnish each bowl with a sprinkle of freshly chopped parsley for a pop of color and freshness. Serve the soup hot, accompanied by crusty bread or your favorite side dish.
Nutritional Information (Per Serving):
- Calories: 94.8
- Fat Content: 4.3g
- Saturated Fat Content: 1.2g
- Cholesterol Content: 28.5mg
- Sodium Content: 579.4mg
- Carbohydrate Content: 7.4g
- Fiber Content: 0.6g
- Sugar Content: 1.9g
- Protein Content: 6.1g
Recipe Yield: Approximately 7 cups of soup
This Zucchini Parmesan Soup With Rice is a fantastic way to incorporate seasonal produce into your meals while providing a comforting and nourishing dish for yourself and your loved ones. Whether you’re looking for a light lunch option or a hearty dinner entrée, this soup is sure to satisfy your cravings and leave you feeling warm and satisfied. Enjoy the delightful flavors of zucchini and Parmesan cheese in every spoonful, and savor the comforting goodness of this homemade soup.
