Zucchini and Rice Soup
INGREDIENTS
| 1 small onion, chopped | 2 c. chicken broth |
| 2 bacon slices, chopped | 1/2 c. long grain rice |
| 1/4 lb. zucchini, trimmed and diced | 2 T. butter |
| Salt and Pepper to taste | 2 T. grated Romano cheese |
DIRECTIONS
Fry the onion and bacon gently in a skillet until bacon is soft. Add zucchini to skillet and cook over low heat until just tender. Drain off excess fat. Season with salt and pepper. Place broth in a large saucepan and bring to a boil. Add rice; cover and cook for 10 minutes. Add the zucchini mixture and continue cooking until rice is tender. Remove pan from heat and add butter and cheese. Stir well and serve immediately.