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

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


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.