4 tablespoons olive oil 2 leeks, trimmed and chopped
1 thick prosciutto slice, chopped 1 sprig fresh rosemary • 2 tomatoes, peeled, de-seeded and coarsely chopped
600 g/1 lb 5 oz Savoy cabbage, cut into strips 100 g/3/2 oz long-grain rice
1 tablespoon freshly grated Parmesan cheese salt and pepper


1.Put the mushrooms in a bowl, pour in warm water to cover and set aside to soak for 20 minutes, then drain. Cook the broad beans in lightly salted, boiling water for 10 minutes, then add the potatoes, French beans, courgettes and mushrooms.
2.tir in 3 tablespoons of the oil and cook a further 15 minutes until the vegetables are tender. Add the pasta and cook for 15 minutes.
3.Meanwhile, heat the remaining oil with the garlic in a small saucepan, add the tomatoes and tomato purée, season with salt and pepper and cook over a low heat, stirring occasionally, for 10-15 minutes. Stir the tomato mixture into the soup and serve.

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