Zucchini Parmesan Soup With Rice - cooking recipe

Ingredients

1 medium onion, minced fine
1 clove minced garlic
1 tablespoon olive oil
5 cups chicken broth
3 tablespoons uncooked rice
1 1/2 cups grated zucchini
salt and pepper
3 tablespoons grated parmesan cheese
1 egg
1 tablespoon chopped fresh parsley

Preparation

In a large saucepan, saute onion and garlic in oil until tender.
Add broth and rice and bring to a boil.
Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
Simmer, uncovered about 15 minutes until zucchini is tender.
Beat together egg, cheese and parsley and gradually whisk into hot soup.