Minestrone Soup

Minestrone Soup
Ingredients:
1 small head cabbage, curly variety preferred
¼ lb spinach
¼ lb Swiss chard
2 beets with leaves
2 stalks celery
1 carrot
1 large potato
1 zucchini
1 onion
1 c fresh or frozen peas
8 c beef broth
1/8 lb prosciutto, finely chopped
1 clove garlic, finely chopped
2 tbl parsley, finely chopped
Oil
1/3 c uncooked rice
Salt and pepper grated parmesan cheese

Directions:
Wash vegetables thoroughly and drain. Shred into ½ inch pieces the cabbage,  spinach, chard and beet leaves. Dice into ½ in pieces the celery, carrot, potato, zucchini, onion, and beets. Bring to a boil, turn heat down to medium, and add the shredded and diced vegetables and the peas.
Sauté prosciutto, garlic, and parsley in oil in a saucepan. Add with rice to the cooking vegetables. Season to taste with salt and pepper. Cook over medium heat for 30 minutes until rice and vegetables are tender. Serve with grated cheese and crusty pieces of Italian bread.