ZUCCHINI AND RICE SOUP (pareve or dairy or meat)
Email This Recipe Print Recipe

Ingredients 1 medium onion 1/4 cup olive oil 1 1/2 pounds zucchini, scrubbed and chopped 4 cups chicken or pareve chicken broth or vegetable broth 1/2 cup Arborio or other medium-grain rice Salt and freshly ground pepper, to taste 2 tablespoons chopped fresh parsley 1/4 cup freshly grated Parmesan cheese (optional

Instructions

In a large saucepan over medium heat, cook the onion in the olive oil until it is very tender and golden, 8 to 10 minutes. Add the zucchini and cook, stirring often, until soft, about 5 minutes. Add the broth and bring it to a simmer. Add the rice, salt, and pepper. Cover and cook until the rice is tender, about twenty minutes.

Remove the soup from the heat and stir in the parsley and cheese (if you are using a pareve broth). Serve immediately.

Serving Size

Notes

Depending on what type of broth you use you can make this soup dairy or meat or pareve and all the variations are equally delicious.

Related Recipes

• Chicken Pot Pie Soup – Sukkot • Blueberry Soup (pareve or dairy) • Mexican Red Onion Soup (pareve or meat) • Chicken Tortilla Soup (meat) • Black Bean Soup

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .