Italian Vegetable Soup

½ small green cabbage, rinsed and sliced
6 leaves Swiss chard, rinsed and sliced
¼ cup cooked ham, minced
2 garlic cloves, minced
¼ cup parsley, chopped
½ cup onion, chopped
4 tablespoons olive oil
2 ribs celery, chopped
2 large carrots, chopped
2 large potatoes, peeled and chopped
2 small zucchini, diced
1 can (28 ounces) Italian peeled tomatoes, chopped, reserving juice
1 tablespoon honey
6 cups broth, vegetable, beef, or chicken
1 can (19 ounces) cannellini beans, drained
½ cup uncooked white rice
salt and pepper to taste

grated Parmesan cheese

Steam cabbage and chard in 2 tablespoons water for about 15 min., until crisp-tender. Set aside.

In soup pot, sauté ham, garlic, parsley, and onion in olive oil for 8 min. Add celery, carrots, potatoes, zucchini, peeled tomatoes and juice, honey, and the broth. Bring to the boil, then simmer for 30 min., or until vegetables are tender.

Add cabbage, chard, and beans. Bring back to the boil. Add rice, reduce heat to a simmer, and cook for 15 min. Season with salt and pepper.

Serve with Parmesan cheese


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