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Zucchini and Arborio Rice Soup
1 Garlic clove
1/4 c Olive oil
3 Zucchini -- (1 1/2 lbs) diced but not peeled
2 ts Salt
1/4 ts Pepper
1/4 ts Nutmeg
1 1/2 c Plum tomatoes
6 c Chicken broth
1 c Arborio rice
3 tb Parsley -- chopped
3 tb Basil -- chopped
In a large saucepan, cook the onion and garlic in the olive oil,
over mod-low heat, stirring until softened but not browned, about 8
mins. Add the zucchini and season with the salt, pepper and nutmeg.
Increase the heat to modertate and cook, stirring until the zucchini
is barely tender, about 10 mins. Add the tomatoes, chicken broth,
rice, parsley and basil. Increase heat to high and bring to boil.
Reduce heat and simmer until the rice is tender, about 20 mins. Serve
hot or room temp. with the parmesan cheese. This soup freezes well,
and will thicken every time you re-heat it.
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