Soup with Rice, Potatoes and Zucchini

INGREDIENTS

• 200 g of rice (I use Carnaroli);
• 2 zucchini  (large);
• 5 cherry tomatoes;
• 2 carrots;
• 3 potatoes ;
• 1 celery stalk;
• 1 onion
• Parsley to taste,
• 80 ml  Extra virgin olive oil
• Salt and pepper to taste;
• Grated cheese to taste;
• 1 Parmesan crust;
• Boiling water or vegetable broth to taste;
• Fresh chilli pepper (if you don’t like it, don’t put it in)

STEP

• Wash the courgettes thoroughly and cut them into cubes;
• Clean and cut the potatoes into small pieces;
• Cut the carrots and celery into small pieces;
• Slice the onion;
• Cut the cherry tomatoes in half;
• Pour the oil into a large enough saucepan, add the onion, carrots, celery, chilli pepper, parsley and cheese rind;
• Fry over low heat for a few minutes;
• Then add the chopped tomatoes, season with salt and cook for about 5 minutes;
• Now add the potatoes and cook for another 5 minutes (the potatoes need more time to cook);
• Finally add the diced courgettes, pour in the boiling water or vegetable stock (it should just cover the vegetables);
• Mix and cook for 2 minutes;
• Now add the rice and cook over medium heat, stirring occasionally and adding water or broth if necessary;
• Adjust salt if necessary;
• Once cooked, add the parmesan and mix well until it is soft and creamy (just how we like it);
• Serve the Potato and Zucchini Soup piping hot, with a sprinkling of pepper and a drizzle of raw extra virgin olive oil and… Enjoy your meal1