Ingredients:
1/4 cup extra virgin olive oil
1 cup finely chopped onions
1 cup finely chopped leeks
1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage ( preferably Savoy)
1 cup green beans, cut into 1/2 inch lengths
2 cups of 1/2 inch cubes of peeled boiling potatoes
1/2 cup finely chopped prosciutto
1 cup of 1/2 inch cubes of unpeeled zucchini
1 cup chopped rinsed fresh stemmed spinach
2/3 cup chopped fresh tomatoes or 2/3 cup canned tomatoes
1/2 cup tomato sauce
6 cups chicken broth or 6 cups beef broth
3/4 cup rice ( preferably short grain Arborio)
2 cups cooked dried cannellini beans ( or canned)
1 teaspoon dried rosemary ( crushed)
1 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/4 cup minced fresh parsley
1/2 cup grated parmesan cheese
salt & freshly ground black pepper
grated parmesan cheese ( to garnish) (optional)
crusty garlic bread (optional)
Directions:
In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
Remove the soup from the heat.
In a small skillet, saute the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
Add this to the soup along with the parsley & cheese.
Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
Garnish with more grated cheese if desired.
Servings: 4-6
Time preparation: 30 min.
Time total: 65 min.