2 litres of meat or vegetable stock
1 crushed clove garlic
1 cup carrot, chopped
1 cup onion, chopped
1 cup zucchini, chopped
1 cup potato, chopped
1 tin of tomatoes
1 tin cannellini beans
salt and pepper to taste
1/2 cup of rice
1 cup savoy cabbage, chopped
1 cup spinach, chopped
1 cup freshly chopped parsley
grated parmesan cheese
Put 2 litres of meat or vegetable stock in a large saucepan. Add 1 crushed clove garlic, 1 cup each of chopped carrot, onion, zucchini and potato, and 1 tin of tomatoes and 1 tin of cannellini beans.
When the vegetables are almost done (taste a piece of potato; it should be soft but not falling apart), add salt and pepper to taste, and 1/2 a cup of rice. Continue cooking, stirring gently.
The rice should absorb excess liquid, but if the soup gets too thick, add some boiling water.
Season with salt and pepper to taste.
Stir in 1 cup each of chopped savoy cabbage and spinach and a cup of freshly-chopped parsley.
Stir for a minute for the greens to wilt.
Serve the soup with grated parmesan cheese for those who want it.