Italian Vegetable Soup 

Inspired by a wonder Italian cookbook, this recipe is perfect to make ahead for work lunches.  It freezes very well, too.

• 2 tablespoons each, butter & olive oil
• 1 small onion thinly sliced
• 2 celery stalks, finely diced
• 5 small carrots, finely diced
• 1 large zucchini, diced
• 1/2 cup parboiled rice
• 2 cups chicken broth
• 1 (15oz) can chick peas/garbanzo beans
• 1 teaspoon dried parsley
• 1/4 teaspoon curry
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

In a medium soup pot on medium heat, cook onions, celery, and carrots in butter and oil, until carrots are tender. Add zucchini and rice, pinch of salt and pepper, stir and cook for about 5 minutes, until the zucchini softens and the rice turns a light golden color.

Pour in chicken broth and chick peas with their liquid, 1/2 teaspoon salt & pepper. Bring to a boil, cover, then reduce heat for a low simmer. Cook for 20 minutes until rice is tender. Topping it with freshly grated Romano or crumbled goat cheese makes it even better!

COOK’S NOTES
If you’re planning to make ahead for work or school lunches to go, cook the zucchini only 2 to 3 minutes in the soup pot.  When it comes time to thaw or reheat the soup, the zucchini will finish cooking then.