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Tomato-Zucchini Soup

Tomato-Zucchini Soup

Nutritional label

Prep time: 10 minutes

Cook time: 15-20 minutes (add 45 minutes to 1 hour to cook rice if not previously prepared)

Recipe makes: 4 servings

Ingredients:
  • 1 tbs. olive oil
  • 1 small zucchini
  • 1 small onion
  • 1 clove garlic
  • 1 can (15 oz.) crushed, unsalted tomatoes
  • 1 container (32 oz.) vegetable stock (or low-sodium chicken stock for a non-vegetarian version)
  • 1/2 tsp. black pepper
  • 3/4 c. cooked brown rice
Equipment and supplies:
  • Knife and cutting board
  • Large cooking pot
Instructions:
  1. Cut zucchini into 1/4-inch pieces. Peel and finely chop the onion and garlic.
  2. Heat the olive oil in a large stockpot over medium heat. Cook zucchini and onion just until they begin to soften, about 5 minutes. Add in garlic and stir. Pour in tomatoes and stock. Season with black pepper. Cook over medium heat until soup thickens slightly and veggies are tender, about 15-20 minutes.
  3. Turn off the heat and stir in brown rice. Serve.

Reviewed by: Meredith Parkinson, RD