A wholesome Italian vegetable soup, one of my favourites.

2 onions, finely chopped
60 – 80ml (3 – 4 tbsp) olive oil
4 cloves garlic, finely chopped
60g streaky bacon or pancetta
2 stalks celery, sliced
2 carrots, peeled and chopped
2 medium potatoes, peeled and chopped
2 zucchini, sliced
80g (1/2 cup) shelled peas
4 large ripe tomatoes, peeled, seeded and roughly chopped
2 litres chicken stock
Bouquet garni: bay leaf and parsely stalk tied together
Salt and freshly cracked pepper
75g (1/3 cup) short-grain rice
1 x 400g tin borlotti beans, drainedand rinsed
2 – 3 tbsp basil pesto and freshly grated parmesan, for serving

In a large pan, sweat the onions, garlic and bacon in the oil until onions and garlic are softened. Add the celery, carrots, potatoes, zucchini and peas and cook until vegetables are softened. Add the chopped tomatoes, chicken stock, bay leaf, parsley sprig and season to taste. Bring back to simmering point and skim the surface.
Throw in the rice and simmer gently for about 30 minutes. Check seasoning.
Ladle into warm bowls, swirl through a little pesto and pass the parmesan at the table.