Italian-Style Vegetable Soup with Rice

Ingredients

• 1 stalk leeks
• 200 g frozen peas
• 1 large white onion
• 6 large tomatoes
• 1 Zucchini
• 2 stalks celery
• 400 g white beans (1 can)
• 0.13 head savoy cabbage
• 250 g long-grain rice
• olive oil
• 800 ml beef broth
• parmesan cheese
• a handful fresh basil
• 3 tbsp finely chopped parsley

Instructions

1. 1.

   Peel and finely chop the onion. Wash the tomatoes, blanch them, halve, core, and cut into large cubes. Wash the zucchini and cut into small pieces. Wash the celery and slice it. Clean the leeks, wash, and cut into rings. Separate the savoy cabbage leaves from the stem, wash, and roughly chop them.

2. 2.

   Heat 4 tbsp oil in a large pot and sauté the onion with the celery until translucent. Add the zucchini and savoy cabbage and cook briefly, then stir in the tomatoes. Continue cooking for about 2-3 minutes, then pour in the beef broth and bring to a boil. Reduce heat and simmer gently for about 10 minutes. Add the leeks and peas and simmer gently for another 5-6 minutes. Drain the beans. Cook the rice according to package instructions.

3. 3.

   Add the beans and rice to the soup, season with salt, and add generous pepper. Remove from heat, then stir in basil, parsley, and 1 tbsp cold oil. Serve the soup in deep bowls, sprinkled with fresh parmesan, immediately. Fresh crisp white bread pairs well.