Cook time: 15–20 minutes (add 45 minutes to 1 hour to cook rice if not previously prepared)
Recipe makes: 4 servings
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 stock (or low-sodium chicken stock for a non-vegetarian version)
½ tsp. black pepper
¾ c. cooked brown rice
Equipment and supplies:
Knife and cutting board
Large cooking pot
Cut zucchini into ¼-inch pieces. Peel and finely chop the onion and garlic.
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 stock. Season with black pepper. Cook over medium heat until soup thickens slightly and veggies are tender, about 15–20 minutes.