| 1/4 | c | Olive oil |
| 1 | c | Finely chopped onion |
| 1 | c | Finely chopped leek; white and light green parts |
| 1 | c | Finely chopped celery |
| 2 | c | Finely chopped carrots |
| 2 | c | Finely chopped cabbage; (preferably Savoy) |
| 1 | c | Green beans; cut into 1/2-inch lengths |
| 2 | c | 1/2-inch cubes of peeled boiling potatoes |
| 1/2 | c | Finely chopped prosciutto; imported or domestic |
| 1 | c | 1/2 inch cubes of unpeeled zucchini |
| 1 | c | Chopped rinsed fresh stemmed spinach |
| 2/3 | c | Chopped fresh or canned tomatoes |
| 1/2 | c | Tomato sauce |
| 6 | c | Chicken broth |
| 3/4 | c | Rice (preferably short grain Arborio) |
| 2 | c | Cooked dried (or canned) cannelini beans |
| 1 | tb | Chopped fresh rosemary or 1 teaspoon dried |
| 2 | tb | Olive oil |
| 1/4 | c | Minced fresh parsley |
| 1/2 | c | Grated Parmesan cheese |
| | Salt and freshly ground black pepper |
| | Grated Parmesan for garnish; optional |
