4 tbsp. butter
1 c. fresh or frozen peas
1 c. diced zucchini
1 c. diced carrots
1 c. diced potatoes
1/3 c. thinly sliced celery
2 slices bacon
1/2 c chopped onion
2 c. drained, chopped tomatoes
2 qts. chicken stock
1 tsp. salt
Dash black pepper
1/2 c. uncooked rice
1 lb. can white beans, drained

Melt butter in frying pan. Saute peas, zucchini, carrots, potatoes and celery for 3 minutes. Transfer vegetables to a soup pot. Fry bacon and set aside. Saute onions in bacon fat. Add onions to soup pot. Add tomatoes, chicken stock, salt and pepper and bring to a boil. Simmer partially covered for 25 minutes. Add rice and cook another 15 minutes. Add beans and crumbled bacon and heat through. Garnish soup in bowls with a mixture of 1 teaspoon dried basil, 1 teaspoon dried parsley, 1/2 teaspoon finely chopped garlic and 1/2 cup grated Parmesan cheese. 8 servings.