Tomato Florentine with Gold Zucchini and Sourdough Grilled Cheese

Monday, August 22, 2022

 

Tomato Florentine with Gold Zucchini and Sourdough Grilled Cheese

A variation on a previous post using fresh tomatoes from the garden and gold zucchini instead of the traditional green.

prep time: 20

cook time:  35

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

1. 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.
2. Add in the diced tomato, followed by the chicken broth, and shredded tomato.  Simmer for about 30 minutes.
3. Next add rice and cook for an additional 15 minutes, or until rice is tender..
4. Ladle soup into bowls and top with Parmesan Reggiano, minced parsley and extra freshly ground black pepper

All photographs copyright Janet S. Grey.

By Krumpetina