Mediterranean Vegetable Soup

• 1/2 small green or Savoy cabbage, slivered
• 3 or 4 large leaves of red or white Swiss chard, slivered
• 1 tablespoon finely minced bacon or pancetta (Italian unsmoked bacon)
• 1 garlic clove, minced
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup finely chopped onion
• 2 tablespoons extra-virgin olive oil
• 2 celery ribs, sliced
• 2 medium carrots, peeled and diced
• 1 large potato, peeled and diced
• 1 large or 2 small zucchini, diced
• 1/2 pound ripe tomatoes, peeled and chopped, or about 6 canned whole tomatoes, drained and chopped
• Other vegetables as desired
• 1/2 cup rice
• 6 cups meat or vegetable stock or water
• 1 cup cooked, drained white beans, like cannellini or Great Northern (see note below)
• Salt and freshly ground black pepper to taste
• 6 to 8 tablespoons freshly grated cheese, preferably Parmigiano reggiano

1. Rinse the slivered cabbage and chard.
2. Steam for about 15 minutes in the water clinging to the leaves, adding a few tablespoons if necessary to keep the vegetables from scorching.
3. When they are tender but not falling apart, set aside.
4. Meanwhile, combine bacon or pancetta, garlic, parsley and onion, and saute gently in the oil in a heavy stockpot or soup kettle large enough to hold all the vegetables and stock until tender but not brown -- about 10 to 15 minutes.
5. Add remaining vegetables to the pot along with the broth.
6. Bring to a simmer, cover, and cook gently for 20 to 30 minutes, just until vegetables are tender.
7. Add cabbage and chard with the beans.
8. Stir and bring to a simmer.
9. Taste and add salt and pepper if you wish.
10. Stir in the rice and continue cooking for 15 minutes, or until rice is done.
11. Remove from heat and serve with a spoonful of grated cheese on top.

green, red, bacon, garlic, flatleaf, onion, extravirgin olive oil, celery, carrots, potato, zucchini, tomatoes, vegetables, rice, meat, white beans, salt, grated cheese

Taken from cooking.nytimes.com/recipes/3735 (may not work)