“This is a GREAT soup. This recipe is for 4 to 6 servings; however, it could be a meal by itself for 2 to 3 people & served with a crusty bread.”
1hr 5mins

Ingredients Nutrition


  1. In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil.
  2. Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes.
  3. Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes.
  4. Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes.
  5. Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender.
  6. Remove the soup from the heat.
  7. In a small skillet, sautè the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds.
  8. Add this to the soup along with the parsley & cheese.
  9. Season with salt & pepper to taste & serve immediately with a crusty garlic bread.
  10. Garnish with more grated cheese if desired.

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