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Tomato-Zucchini Soup


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

What you need:

Equipment and supplies:

What to do:

  1. Cut zucchini into ¼-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.

Nutritional analysis (per serving):

Serves: 4

Serving size: 1 cup

Date reviewed: November 2015


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