Courgette and Arborio Rice Soup¶

Ingredients¶

• 1 garlic clove, minced
• 1 medium onion, finely chopped
• 60 ml (¼ cup) olive oil
• 3 courgettes (≈680 g / 1½ lb), diced (not peeled)
• 2 tsp salt (to taste)
• ¼ tsp ground black pepper
• ¼ tsp ground nutmeg
• 1½ cups chopped plum tomatoes (fresh or canned)
• 6 cups chicken broth (1.4 L) (or vegetable stock)
• 1 cup arborio rice (≈200 g)
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh basil, chopped
• Parmesan cheese, grated (to serve)

Instructions¶

1. In a large saucepan heat olive oil over medium-low heat; cook onion and garlic until softened but not browned (≈8 minutes).
2. Add diced courgettes, salt, pepper, and nutmeg; increase heat to medium and cook, stirring, until courgette is barely tender (≈10 minutes).
3. Stir in tomatoes, broth, rice, parsley, and basil. Bring to a boil, then reduce to a gentle simmer.
4. Simmer until rice is tender (≈20 minutes). Adjust seasoning.
5. Serve hot (or at room temperature) with grated Parmesan. Soup will thicken on standing; loosen with a little stock or water if reheating.