Let's Cook with Meg and Ted

Zucchini soup with rice and tomatoes

olive oil
1large onion, chopped
2 clovesgarlic, crushed
4small zucchini, cut crosswise into 0.5 cm slices
10dried fennel seeds
2 cupsdrained canned tomatoes, seeded and chopped
7 cupsstock
3/4 cuparborio rice
1/4 cupfinely chopped basil
2 tablespoonsfinely chopped flat leaf parsley
3/4 cupfreshly grated parmesan or pecorino
salt and pepper to taste

Heat the oil in a large soup pot over medium heat and saute the onions until slightly browned, about 5 minutes. Add the garlic and saute one minute more. Add the zucchini and fennel seeds and season with salt and pepper. Stir and cook, uncovered, until the zucchini begins to soften, about 10 minutes. Stir in the tomatoes and cook 5 minutes more.

Add the stock, rice, basil and parsley and bring to a boil. Reduce to a very slow but steady simmer and cook, covered, until the rice is al dente - about 15 minutes. Let the soup rest for at least a few minutes to develop the flavours (it tastes even better the next day). Taste for seasoning and add more salt and pepper if needed. Serve warm, accompanied by the grated cheese. Serves 6-8.

From Joe Famularo's excellent Italian Soup Cookbook.

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