Italian Vegetable Soup


1/2 small green cabbage, rinsed and sliced
6 Swiss chard leaves, rinsed and sliced
1/4 cup cooked ham, minced
2 cloves garlic, minced
1/4 cup Italian parsley, chopped
1/2 cup onion, finely chopped
4 tablespoons olive oil
2 ribs celery, chopped
2 large carrots, chopped
2 large potatoes, peeled and chopped
2 small zucchini, diced
1 (28) ounce can Italian tomatoes, chopped, with their juice
6 cups vegetable or beef broth
1 (19 ounce) can white cannellini beans, rinsed and drained
1/2 cup rice, uncooked
salt and pepper to taste
Parmesan cheese, freshly grated


Steam cabbage and Swiss chard in 2 Tablespoons of water for about 15 minutes, until crisp tender. Set aside. In a soup kettle, sauté ham, garlic, parsley and onion in olive oil for 8 minutes. Add next 7 ingredients and bring to a simmer. Cook for 30 minutes, or until vegetables are just tender. Add cabbage, Swiss chard and beans. Bring to a simmer. Add rice and cook an additional 15 minutes. Serve with grated Parmesan cheese. Serves 4-6.

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