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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 8 |
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In 'The French Slow Cooker' by Michele Scicolone Ingredients:
2 tablespoons olive oil |
2 large onions, chopped |
1 garlic clove, chopped |
2 fresh sage leaves |
1 1/2 lbs zucchini, trimmed and thickly sliced |
6 cups water |
salt |
fresh ground pepper |
1/4 cup long-grain white rice |
1/2 cup freshly grated parmigiano-reggiano cheese |
1/4 cup chopped fresh flat-leaf parsley |
Directions:
1. In a large skillet, heat the oil over medium heat.
2. Add in the onion; cook, stirring frequently, until golden, about 10 minutes.
3. Stir in the garlic and sage.
4. Scrape the onion mixture into a large slow cooker.
5. Add the zucchini, water, and salt and pepper to taste.
6. Cover and cook on high for 3 hours.
7. Add in the rice and cook for 30 minutes more, or until the rice is very tender.
8. Transfer the soup to a blender and puree until smooth.
9. Reheat if necessary; taste for seasoning and adjust.
10. Serve hot, sprinkled with the cheese and parsley.
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