Zucchini Corn Italian Brown Rice Soup

Ingredients

• 1 cupBrown Rice
• 6 cupsVegetable Broth
• 10 ozZucchini
• 8 ozSweet Corn
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 1 tspItalian Seasoning
• 1 ozParmesan Cheese
• ¾ tspTable Salt
• ¼ tsp, groundBlack Pepper

Instructions

1. Prepare the Brown Rice: rinse it, and drain it first if it is canned. Wash the Zucchini and Sweet Corn under running water and keep leafy greens separate from raw meat and poultry; chop them with the Yellow Onion and mince the Garlic.
2. Heat the Olive Oil in a soup pot. Cook the Yellow Onion, Zucchini, Sweet Corn, and Garlic for 6 minutes.
3. Stir in the Italian Seasoning, Parmesan Cheese, Table Salt, Black Pepper, Brown Rice, and Vegetable Broth. Simmer for about 40 minutes until the base and vegetables are tender.
4. Stir the Brown Rice soup well, adjust only with the listed seasonings if needed, and serve hot.