Liturgical Year : Recipes : Vegetable Soup with Rice | Catholic Culture

Ingredients

• 1 cup (6oz/185g) dried borlotti (red) beans
• 2oz (60g) pancetta or rindless bacon, finely chopped
• 1 medium-size onion, finely chopped
• 2 tablespoons (1 1/2oz/40g) butter
• 2 celery stalks, diced
• 2 medium-size carrots, diced
• 2 zucchini (courgettes), diced
• 2 medium-size boiling potatoes, diced
• salt and freshly ground pepper
• 4 large ripe tomatoes, peeled and chopped
• 1 tablespoon tomato paste (puree)
• 8 cups (2qt/21) meat broth (stock)
• 1 cup green beans, cut into short lengths
• 1/2 cup Arborio (short grain) rice
• 2 tablespoons chopped parsley
• 6 tablespoons freshly grated Parmesan cheese