Creamy Zucchini Soup

• 2 tablespoons olive oil
• 2 large onions, chopped
• 1 garlic clove, chopped
• 2 fresh sage leaves
• 1 12 lbs zucchini, trimmed and thickly sliced
• 6 cups water
• salt
• fresh ground pepper
• 14 cup long-grain white rice
• 12 cup freshly grated parmigiano-reggiano cheese
• 14 cup chopped fresh flat-leaf parsley

1. In a large skillet, heat the oil over medium heat.
2. Add in the onion; cook, stirring frequently, until golden, about 10 minutes.
3. Stir in the garlic and sage.
4. Scrape the onion mixture into a large slow cooker.
5. Add the zucchini, water, and salt and pepper to taste.
6. Cover and cook on high for 3 hours.
7. Add in the rice and cook for 30 minutes more, or until the rice is very tender.
8. Transfer the soup to a blender and puree until smooth.
9. Reheat if necessary; taste for seasoning and adjust.
10. Serve hot, sprinkled with the cheese and parsley.

olive oil, onions, garlic, sage, zucchini, water, salt, fresh ground pepper, longgrain white rice, cheese, parsley

Taken from www.food.com/recipe/creamy-zucchini-soup-472000 (may not work)