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Title: Provençal Zucchini-Rice Soup with Winter Pistou

2 T olive oil
1 lb. onions, chopped
4 C vegetable stock
2 C water
0 - salt and pepper to taste
1/2 C long-grain white rice
1 lb. zucchini, thinly sliced
1/2 C Winter Pistou (another recipe)

In a medium stockpot, heat the oil over medium-low heat. add the onions and cook, stirring occasionally, until very tender, about 15 minutes. Add the broth, water, salt, and pepper; bring to a boil over high heat. Add the rice, reduce the heat to medium-high, and boil gently until the rice is barely tender, 8 minutes.

Add the zucchini and bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, until the zucchini is tender and the rice is cooked al dente, 5 to 10 minutes, stirring occasionally.

To serve, divide the soup evenly among 4 to 6 bowls. Stir equal amounts of pistou into each and serve at once.

From Mediterranean Vegan Kitchen
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