Zucchini Soup with Rice

Zucchini Soup with Rice Recipe - American Cuisine

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Zucchini Soup with Rice is a delicious and comforting dish that is perfect for a cozy night in. This recipe combines the fresh flavors of zucchini with the heartiness of rice to create a satisfying meal that is sure to please your taste buds.

History

Zucchini Soup with Rice is a classic dish that has been enjoyed for generations. It is believed to have originated in Italy, where zucchini is a popular vegetable in many traditional dishes. The addition of rice to the soup adds a hearty element that makes it a filling and satisfying meal.

Ingredients

0.5 cup of chopped onion
1 clove of minced garlic
1 tbsp of butter or margarine
2 cups of sliced zucchini (about 0.75 lb or 340 g)
0.5 cup of uncooked rice
0.25 tsp of ground black pepper
0.25 tsp of ground sage
0.25 tsp of thyme
1 qt (946 ml or 4 cups) of chicken broth
2 tbsp of grated parmesan cheese

How to prepare

In a Dutch oven or large saucepan, cook the onion and garlic in butter until they are soft but not browned.
Add the zucchini, rice, pepper, sage, thyme, and broth to the pot. Bring the mixture to a boil and stir it once or twice.
Reduce the heat and let the mixture simmer for 15 to 20 minutes, or until the rice is tender.
Ladle the soup into bowls and sprinkle it with cheese.

Variations

Add cooked chicken or shrimp for added protein.
Stir in a can of diced tomatoes for a pop of color and flavor.
Top the soup with fresh herbs like parsley or basil for a burst of freshness.

Cooking Tips & Tricks

Be sure to cook the onion and garlic in butter until they are soft but not browned to ensure a flavorful base for the soup.

- Stir the soup occasionally while it simmers to prevent the rice from sticking to the bottom of the pot.

- Feel free to adjust the seasonings to suit your taste preferences. You can add more or less pepper, sage, or thyme depending on your preference.

Serving Suggestions

Serve the Zucchini Soup with Rice with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together and the rice to cook through.

Ingredient Substitutions

You can use olive oil instead of margarine for a healthier option.

- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh herbs or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve the Zucchini Soup with Rice with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a perfect pairing.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 4g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 20%

- Calcium: 6%

- Iron: 8%

Alergens

Contains dairy (margarine and parmesan cheese)

Summary

Zucchini Soup with Rice is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for a light and healthy meal.

Summary

Zucchini Soup with Rice is a delicious and nutritious dish that is perfect for a cozy night in. With simple ingredients and easy preparation, this soup is sure to become a favorite in your household. Enjoy the fresh flavors of zucchini and the heartiness of rice in every spoonful!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in a small village nestled in the mountains. Our community was tight-knit, and everyone knew each other. One day, a new family moved in next door, and they brought with them a wealth of new flavors and aromas that I had never experienced before.

The matriarch of the family, Mrs. Martinez, was a talented cook who loved to experiment with different ingredients and techniques. She would often invite me into her kitchen to watch her work her magic, and it was during one of these visits that I first tasted her zucchini soup with rice. It was a revelation - the perfect combination of hearty vegetables, fragrant herbs, and comforting grains.

Mrs. Martinez was kind enough to share her recipe with me, and I have treasured it ever since. Over the years, I have made a few tweaks and additions of my own, but the essence of the dish remains the same. It has become a staple in my own kitchen, a dish that I turn to time and time again to nourish and comfort both myself and my loved ones.

The key to a truly delicious zucchini soup with rice lies in the quality of the ingredients. I always make sure to select the freshest zucchinis, firm and vibrant in color. I also like to use homemade chicken broth, which adds a depth of flavor that store-bought broth simply cannot match. The herbs and spices I use are simple - just a touch of garlic, some fresh parsley, and a pinch of salt and pepper to taste.

To begin, I start by sautéing some diced onions and garlic in a bit of olive oil until they are soft and fragrant. Then, I add in the diced zucchinis and let them cook until they are slightly browned and beginning to soften. Next, I pour in the chicken broth and bring the mixture to a gentle simmer. I let it bubble away for a few minutes, allowing the flavors to meld together and the zucchinis to become tender.

Once the zucchinis are cooked through, I add in a cup of cooked rice and stir it into the soup. The rice adds a wonderful texture and heartiness to the dish, making it a filling and satisfying meal. I let the soup simmer for a few more minutes, allowing the rice to absorb some of the broth and thicken the soup slightly.

Finally, I finish the dish with a generous handful of chopped parsley and a sprinkle of salt and pepper to taste. The fresh herbs add a pop of color and flavor to the soup, brightening it up and bringing all of the ingredients together in perfect harmony.

When the soup is ready, I ladle it into bowls and serve it piping hot, garnished with a dollop of sour cream and a sprinkle of grated Parmesan cheese. The first spoonful is always a revelation - the creamy richness of the broth, the tender bite of the zucchinis, and the comforting warmth of the rice all coming together in a symphony of flavors.

As I sit down to enjoy my zucchini soup with rice, I can't help but think back to that day in Mrs. Martinez's kitchen, when I first tasted this delicious dish. It reminds me of the power of food to bring people together, to nourish both body and soul, and to create lasting memories that endure through the years.

And so, as I savor each spoonful of my homemade zucchini soup with rice, I am filled with gratitude for Mrs. Martinez and the gift she gave me all those years ago. Her recipe has become a beloved tradition in my own family, a taste of the past that will always hold a special place in my heart.