Provençal Zucchini-Rice Soup With Winter Pistou

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Provençal Zucchini-Rice Soup With Winter Pistou

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 63

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 pound onions -- chopped

4 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

2 cups water

Salt and freshly ground black pepper -- to taste

1/2 cup long-grain white rice

1 pound zucchini -- thinly sliced

1/2 cup Winter Pistou

(see separate recipe)

 

MAKES 4 TO 6 SERVINGS

 

Zucchini-rice soup is as popular in Provence as it is in Italy. If you've

never made soup from scratch before, this is an ideal one to start with -

nothing could be less trouble to make. With a couple dollops of rich

Winter Pistou stirred in, your simple soup becomes a satisfying meal-in-a-bowl.

 

In a medium stockpot, heat the oil over medium-low heat. Add the onions

and cook, stirring occasionally, until very tender, about 15 minutes. Add

the broth, water, salt, and pepper; bring to a boil over high heat. Add

the rice, reduce the heat to medium-high, and boil gently until the rice is

barely tender, 8 minutes.

 

Add the zucchini and bring to a boil over high heat. Reduce the heat and

simmer gently, uncovered, until the zucchini is tender and the rice is

cooked al dente, 8 to 10 minutes, stirring occasionally

 

To serve, divide the soup evenly among 4 to 6 bowls. Stir equal amounts of

pistou into each and serve at once.

 

Advance Preparation This soup can be held, covered, over very low heat up

to one hour. The soup can be stored, covered, in the refrigerator for up

to three days. In both instances, however, the rice will absorb more

broth, so you'll need to add more broth or water, and the rice will no

longer be cooked al dente. Reheat over low heat. The Winter Pistou will

keep for up to two days in the refrigerator, but will lose a bit of its

pungency

 

Cook's Tip: Instead of using raw rice, some recipes call for adding cooked

rice to the soup at the end of cooking. While this is a good way to use up

left-over rice, I've found that the starch released from the uncooked

grains imparts a richer, sweeter taste to the finished soup.

 

Variation: For a lighter soup, omit the pistou. Instead, stir in 1

tablespoon of tomato paste when you add the broth and water to the recipe,

and garnish each serving with fresh chopped parsley or basil.

 

Per Serving: Calories 339, Protein 17g, Total Fat 14g, Saturated Fat 2g,

Cholesterol 0mg Carbohydrate 39g, Dietary Fiber 8g, Sodium 708mg

 

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