Mediterranean Vegetable Soup

Serves 6-8

Sarah

ingredients

1/2 small green or savoy cabbage slivered
3 or 4 large leaves of red white Swiss chard, slivered
1 tablespoon finely minced bacon or pancetta
1 garlic clove minced
1/4 cup chopped flat-leaf parsley
1/4 cup finely chopped onion
2 tablespoons extra virgin olive oil
2 celery ribs, sliced
2 medium carrots, peeled and diced
1 large potato, peeled, and sliced
1 large or 2 small zucchini, diced
1/2 pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped
Other vegetables as desired
1/2 cup rice
6 cups meat or vegetable stock or water
1 cup cooked, drained white beans, like cannellini or Great Northern
Salt and freshly ground pepper to taste
6 to 8 tablespoons freshly grated cheese, preferably Parmigiano reggiano.

1
Rinse the slivered cabbage and chard. Steam for about 15 minutes in the water clinging to the leaves, adding a tablespoons if necessary to keep the vegetables from scorching. When they are tender but not falling apart set aside.
2
Meanwhile, combine bacon or pancetta, garlic, parsley, onion and sauté gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown - about 10 to 15 minutes.
3
Add remaining vegetables to the pot along with the broth. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender. Add cabbage and chard with the beans. Stir and bring to a simmer. Taste and add salt and pepper if you wish. Stir in the rice and continue cooking for 15 minutes, or until rice is done. Remove from heat and serve with a spoonful of grated cheese on top.

Source: Sarah