Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 Onion - chopped fine

  3. 2 Garlic cloves - minced

  4. 5 cups 1185ml Vegetable or chicken stock

  5. 3 tablespoons 45ml Raw rice

  6. 1 lb 454g / 16oz Zucchinis - (abt 2 med) Salt - to taste Freshly-ground black pepper - to taste

  7. 1 Egg

  8. 2 tablespoons 30ml Fresh-grated Parmesan cheese - (to 4 tbspns)

  9. 1 tablespoon 15ml Finely-minced parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a medium saucepan, saute the onion and garlic in the olive oil until tender. Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes. Stir in the grated zucchini, season with salt and pepper, and simmer -- partially covered -- for about 15 minutes. When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well. Let simmer for a few minutes, then ladle into bowls and serve immediately.


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