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Rachael Ray's 30-Minute Healthy Recipes

Chunky Zucchini Vegetable Soup


* 2 tbsp olive oil
* 2 onions, chopped fine
* 2 garlic cloves, minced
* 4 celery ribs, chopped fine
* 4 big carrots, chopped
* 1 tsp rosemary, crushed slightly
* 4 small zucchini, washed and cut into cubes
* 1 (28 oz) can whole tomatoes, chopped
* 1/2 tsp salt
* 1/4 tsp pepper
* 4 cups vegetable stock


1. Place the oil into a large saucepan over medium-high heat, add the celery and carrots and cook, stirring for 5 minutes.
2. Add the onions, stirring for 5 minutes.
3. Reduce the heat to low and add the garlic and the rosemary and cook stirring occasionally, for 10 minutes.
4. Add in the zucchini and cook for 5 minutes.
5. Stir in the tomatoes, stock, salt and pepper, stirring until blended in well.
6. Turn the heat up enough to bring the soup to a gentle boil, then turn heat down, cover loosely, and simmer on low heat slowly for 20 minutes.
7. Serve hot in big bowls with chunks of crusty bread or crackers.

Makes 8 servings


You can easily turn this into a meat soup by chopping some beef, chicken, or sausage up into small pieces and browning it in a little oil in a skillet, then adding the meat to the soup during the last 20 minutes of simmering time.

This soup also freezes well. Let the soup cool to room temperature. Transfer to freezer containers and freeze for up to 3 months. Then to reheat, thaw completely in the refrigerator. Pour the thawed soup into a saucepan and heat on low until heated through.

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