1. In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil. 2. Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes. 3. Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes. 4. Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes. 5. Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender. 6. Remove the soup from the heat. 7. In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds. 8. Add this to the soup along with the parsley & cheese. 9. Season with salt & pepper to taste & serve immediately with a crusty garlic bread. 10. Garnish with more grated cheese if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
