|Zucchini soup with rice and tomatoes
|1||large onion, chopped|
|2 cloves||garlic, crushed|
|4||small zucchini, cut crosswise into 0.5 cm slices|
|10||dried fennel seeds|
|2 cups||drained canned tomatoes, seeded and chopped|
|3/4 cup||arborio rice|
|1/4 cup||finely chopped basil|
|2 tablespoons||finely chopped flat leaf parsley|
|3/4 cup||freshly 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.