1/4 cup olive oil
1 cup finely chopped onion
1 cup finely chopped leek, white and light green parts
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 or canned tomatoes
1/2 cup tomato sauce
6 cups chicken broth
3/4 cup rice (preferably short grain Arborio)
2 cups canned cannelini beans
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
Grated Parmesan for garnish, optional|In a large stock or soup pot, over medium heat, heat the olive oil. Add
the onion, leek, celery, carrots, cabbage, green beans and potatoes and
stir for 2 minutes.
Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and
stir for another 2 minutes.
Add the chicken broth, bring to a boil and simmer, covered, over low
heat for 15 minutes.
Add the rice and beans, and simmer, uncovered for 15 minutes or until
the rice is tender. Remove the soup from the heat.
In a small skillet saute the rosemary in the olive oil for 30 seconds.
Add this to the soup along with the parsley and cheese. Season with
salt and pepper to taste and serve immediately. Garnish with more
cheese if desired.