This classic but flexible Italian soup is always vegetarian, and usually has garbanzo or kidney beans as an ingredient.

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MINESTRONE with a difference SOUP Serves 8
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This classic Italian soup is always vegetarian, and usually has garbanzo or kidney beans as an ingredient. Here we’re replacing the beans with rice, but if you like use 2 cups of either bean instead of the rice. It’s a very flexible soup. Experiment with the amount of stock or water to arrive at your preferred consistency – light soup, thick stew, etc. You can also try adding other ingredients like mushrooms or eggplant
If you leave out the parmesan cheese it’s vegan.

INGREDIENTS
2 cups chopped onion
4 cloves minced garlic
1 chopped celery stalk
1 chopped medium carrot
1 cup peas
1 cup chopped zucchini
1 cup chopped spinach
2 cup chopped tomatoes
1 cup cabbage, chopped long
5 cups water (You can use vegetable stock but water is just fine for this recipe because you have so many vegetables anyway.)
2 cups rice
1 tsp minced oregano
1 tsp minced basil
½ tsp minced rosemary
½ tsp black pepper
1 bay leaf
2 tbsp olive oil
minced parsley (optional)
1 cup Parmesan cheese

PREPARATION
Sauté the onion and garlic in the olive oil for till translucent.
Add the celery, and carrot, cover and simmer for about 10 minutes, stirring occasionally.

Now add the rice, zucchini and water, then cover and simmer for 15 minutes.

Add the peas, spinach and cabbage next. Simmer for 10 more minutes.

Bring the soup to a boil. Stir in the tomatoes and all the herbs and simmer another 15 minutes.

Serve, topped with parsley and parmesan cheese.

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