Rice and vegetables

Ingredients for 4 servings:

• 200 g rice
• ½ savoy cabbage
• 150 g tomato(s) (plum tomatoes – Pomodori perini)
• 20 g bacon, cut into small cubes
• 1 clove(s) garlic, chopped
• 1 bunch parsley, chopped
• 1 liter chicken broth or meat broth
• some Parmesan
• 60 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rice soup with savoy cabbage, a delicious soup

Cut the savoy cabbage into strips. Deseed and chop the tomatoes into small pieces. Sauté the chopped garlic in 30g of hot butter, add the chopped tomatoes, and cook for about 5-6 minutes. Prepare the bacon and parsley. Meanwhile, bring the chicken or meat broth to a boil. Add the chopped savoy cabbage, the chopped tomatoes, and the bacon along with the parsley to the broth and simmer for about 10 minutes. Reduce the heat, sprinkle with the remaining butter and plenty of freshly grated Parmesan cheese, and serve hot.