Green Soup with Rice and Parmesan Cheese

Ingredients for 4 servings

• 1 yellow onion
• 3 garlic cloves
• 1.5 dl rice, preferably arborio
• 3 vegetable bouillon cubes
• 200 g wax beans, fresh, or green beans
• 250 g cherry tomatoes
• 1 jar of white beans, large, (400 g)
• 150 g baby spinach
• 75 g of parmesan cheese
• olive oil, salt, freshly ground black pepper

How to prepare

• Peel and finely chop onions and garlic. Fry onion and rice in 1 tablespoon oil in a saucepan about 2 min. Pour over 1.2 liters of water and add the broth cubes. Let cook under lid for about 15 min.
• Strain and cut the beans into smaller pieces. Cut the tomatoes in half. Rinse the white beans with cold water, allow to drain.
• Mix green beans, tomato and white beans in the pot, cook for another 5 minutes. Season with 1/2 teaspoon salt and 2 krm pepper. Mix down the spinach. Coarse Parmesan.
• Blend over 2 tablespoons of oil and serve the soup with parmesan and bread.