Cook the long grain rice for 12 minutes with the lid closed in 0.3 liters of water with a sprig of thyme and a pinch of salt: at the end of the cooking time, the long grain rice must have absorbed all the liquid. Turn the rice mixture out onto a board and cool.
Cut the onions into rings and sauté them with the diced white bread in a little bit of olive oil, add the chopped tomatoes, salt and pepper and 1/2 liter of water. Cook the soup for 20 minutes at high temperature with the lid closed.
At the end add the vegetable cubes and enough basil, stir and remove from the stove.
Divide the soup evenly on serving plates and let it cool a little before serving. Grind some pepper over it, drizzle a few drops of oil over the soup and turn the long-grain rice pressed into greased ramekins onto the plates.
Our tip: This soup can be prepared a few hours in advance, it should be kept in a cool place (but not in the refrigerator) with the lid closed until serving.
It goes well with a fragrant young dry white wine Breganze Pinot Grigio, Albana di Romagna, Locorotondo.
Tip: Zucchini are a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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