Cabbage and Rice Minestrone
(Minestrone di Verza e Riso)
Ingredients:
1 lb 5 oz (600 grams) Savoy cabbage, cut into strips
3 and 1/2 oz (100 grams) long grain rice
1 thick prosciutto slice, chopped
2 leeks, trimmed and chopped
2 tomatoes, peeled, seeded and coarsely chopped
4 tablespoons extra virgin olive oil
1 fresh rosemary sprig
1 tablespoon Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Heat 1 tablespoon of the olive oil in a saucepan with 3 and 1/2 oz (100 ml) of water.
Add the leeks, rosemary and prosciutto and cook over a low heat for about 10-12 minutes until the leeks have softened.
Add the tomatoes.
Season with salt and pepper and cook for another 10 minutes.
Stir in the cabbage, add 1 and 3/4 pints (1 liter) of warm water.
Increase the heat to medium and simmer for 15 minutes.
Bring to a boil.
Add the rice and stir and cook for about 18-20 minutes until tender.
Ladle into a soup tureen.
Stir in the remaining olive oil and the Parmigiano cheese and serve. Serves 4-6.