Rosemary Zucchini Soup

• 2 tablespoons extra virgin olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 teaspoons fennel seeds
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 zucchini, chopped
• 1 1/2 teaspoons fresh rosemary, minced
• 2 1/2 cups sodium-free chicken stock
• 3 tablespoons long-grain rice
• 1 1/2 teaspoons rice vinegar or 1 1/2 teaspoons lemon juice

1. In a large saucepan, heat oil over medium heat. Fry celery, onion, garlic, fennel seeds, salt and pepper, stirring, occasionnally, for 5 minutes or until softened.
2. Stir in zucchini and rosemary; cook for 6 minutes.
3. Add stock, 2 cups water and rice. Bring to boil. Reduce heat, cover and simmer, stirring often, for about 20 minutes or until rice is tender. Stir in rice vinegar; let cool slightly.
4. In batches in blender or food processor, puree soup until smooth. (Make-ahead : Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.) Reheat in clean saucepan.

extra virgin olive oil, stalks celery, onion, garlic, fennel seeds, salt, pepper, zucchini, fresh rosemary, chicken, longgrain rice, rice vinegar

Taken from www.food.com/recipe/rosemary-zucchini-soup-301400 (may not work)