1/4 c. olive oil
1 clove garlic, minced
1 sm. onion, minced
1 tbsp. parsley, chopped
2 tsp. thyme
1 tbsp. tomato paste
1/4 c. water
1 (16 oz.) tomatoes, canned
3 stalks celery, chopped
2 carrots, diced
2 potatoes, diced
1/2 sm. cabbage, shredded
2 zucchini, diced
4 c. beef stock
4 c. water
Salt and pepper to taste
1/3 c. rice, uncooked
1 (16 oz.) garbanzo beans
Parmesan cheese

In soup pot, heat oil. Add garlic, onion, parsley, and thyme. Cook until soft. Add tomato paste thinned with 1/4 cup water; cook 5 minutes. Add remaining ingredients, except rice, beans, and cheese. Simmer 1 hour. Bring to boil; add rice and simmer until soft. Add beans and heat. Serve with Parmesan cheese sprinkled on top.