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| 1 | cloves garlic |
| 1/4 Tasse | olive oil |
| 3 | Zucchini -- (1 1/2 lbs) |
| | Diced but not peeled |
| 2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Teelöffel | nutmeg |
| 1 1/2 Tasse | Plum tomatoes |
| 6 Tasse | chicken broth |
| 1 Tasse | Arborio rice |
| 3 Esslöffel | parsley chopped |
| 3 Esslöffel | Basil chopped |
| | parmesan |
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~-In a large saucepan, cook the onion and garlic in the olive oil, over mod-low heat, stirring until softened but not browned, about 8 mins. Add the zucchini and season with the salt, pepper and nutmeg. Increase the heat to modertate and cook, stirring until the zucchini is barely tender, about 10 mins. -Add the tomatoes, chicken broth, rice, parsley and basil. Increase heat to high and bring to boil. Reduce heat and simmer until the rice is tender, about 20 mins. Serve hot or room temp. With the parmesan cheese. This soup freezes well, and will thicken every time you re-heat it. Hope you enjoy it!
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