Tomato Florentine with Gold Zucchini and Sourdough Grilled Cheese
Prep time: 20 Min
Cook time: 35 Min
Total time: 55 Min
Ingredients
- 1 cup diced yellow onion
- 3/4 cup diced celery
- 3 medium tomato, 2 chopped, 1 shredded
- 2 cloves fresh garlic, minced
- 3 cups chicken broth
- 1-1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup rice, rinsed
- freshly grated Parmesan Reggiano, for serving
- minced fresh parsley, for garnish
Instructions
- Add olive oil to a large Dutch oven or soup pot. Heat over medium, then add the onions, celery and a few pinches of kosher salt. Cook for 10 to 12 minutes or until tender, then add in the garlic and cook for 1 minute before adding in the chopped tomato and cook for an additional 2 to 3 minutes.
- Add in the diced tomato, followed by the chicken broth, and shredded tomato. Simmer for about 30 minutes.
- Next add rice and cook for an additional 15 minutes, or until rice is tender..
- Ladle soup into bowls and top with Parmesan Reggiano, minced parsley and extra freshly ground black pepper
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Notes:
Aug 22, 2022
A variation on a previous post using fresh tomatoes from the garden and gold zucchini instead of the traditional green.
All Photographs Copyright Tink's Kitchen and JSGrey
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