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

Ingredients:

• 1 tbs. olive oil
• 1 small zucchini
• 1 small onion
• 1 clove garlic
• 1 can (15 oz.) crushed, unsalted tomatoes
• 1 container (32 oz.) vegetable broth (or low-sodium chicken stock to make this a non-vegetarian recipe)
• ½ tsp. black pepper
• ¾ c. cooked brown rice

Equipment and supplies:

• Knife and cutting board
• Large cooking pot

Instructions:

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 chicken 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.

Reviewed by: Meredith Parkinson, RD