Soak beans overnight. Drain.

In large pot, sauté garlic, onion, and fresh vegetables in olive oil for ten minutes. Stir. Add rice, beans, salt and pepper, and broth.

Cover. Simmer until beans and rice are tender and most of soup has been absorbed. This usually takes about 1½ hours. Add cheese and mix thoroughly. Season to taste with salt and pepper.

Serve with crusty Italian bread, brushed with a little olive oil, sprinkled lightly with Parmesan or other sharp cheese and lightly toasted under a broiler.

Serve with extra grated cheese for the soup, if desired.

Serves 6 to 8.