for 4 person

Soup

2 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, squeezed
80 g	long grain rice
200 g	courgettes, cut into slices approx. 1 cm wide
60 g	dried tomatoes in oil, drained, roughly chopped
2 tsp	tomato puree
2 sprig	oregano
2 sprig	thyme
½ tsp	fennel seeds
1 dl	red wine
2 tin	peeled cherry tomatoes (each approx. 400 g)
5 dl	vegetable bouillon
	salt to taste

To serve

150 g

mozzarella, torn into pieces

How it's done

Soup

Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Add the courgette, dried tomatoes, tomato puree, oregano, thyme and fennel seed, cook for approx. 2 mins. Pour in the wine and reduce completely. Add the tomatoes and stock. Simmer for approx. 20 mins., stirring occasionally until the rice is al dente. Remove the thyme and oregano, season the soup.

To serve

Serve the soup topped with the mozzarella.

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