Italian Style Vegetable Soup
|Olive oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Vegetable broth/Chicken broth||1 Quart (Homemade)|
|Plum tomatoes||2 Large, peeled and chopped|
|Raw brown rice||1⁄3 Cup (5.33 tbs)|
|Zucchini||1 Medium, washed and sliced|
|Potato||1 Medium, peeled and cubed|
|Freshly grated parmesan cheese/Freshly grated romano cheese||1⁄2 Cup (8 tbs)|
1. Heat the oil in a kettle and saute the onion and garlic until tender but not browned. Add the broth, tomatoes, rice, and salt to taste. Bring to a boil, cover, and simmer for 20 minutes.
2. Add the zucchini and potato and cook for 20 minutes longer, or until the rice is tender.