Zucchini and Brown Rice Soup

Ingredients

• 1 lb zucchini
• 1/2 lb spinach leaves or Swiss chard leaves
• 6 cups chicken or vegetable broth
• 1/2 cup long-grain brown rice
• 1 1/2 cups sliced onions
• 3 Tbsp butter
• Salt and pepper

Directions

1. Wash, trim and grate zucchini.
2. Do not squeeze out juices
3. Wash leaves and cut them into thin strips.
4. Bring broth to a boil, stir in rice, lower heat, cover, and cook slowly until is just tender about 40 minutes.
5. In a large sauté pan, cook onions in butter until wilted and golden.
6. Stir in zucchini and cook for about 3-4 minutes.
7. Mix in the spinach or Swiss chard leaves and cook for 2 minutes until leaves are wilted. Set aside.
8. When rice is cooked, stir in the zucchini mixture, and season with salt and pepper. Optional: Add chopped cooked chicken too if you like.