Step 1

Place a medium or large saucepan over medium-high heat.

Step 2

Add oil, and once it's ready, add garlic, onion, and parsley.

Step 3

Saute until the onion softens.

Step 4

Add zucchini, tomatoes, carrots, celery, green beans, and potatoes.

Step 5

Mix, then season with salt and pepper.

Step 6

Pour the stock and mix.

Step 7

Cover with a lid, boil, then lower the heat and simmer for about 25 minutes.

Step 8

Add rice, a handful of sage and basil leaves, and finely chopped savoy cabbage.

Step 9

Mix, cover, and then simmer for about 18 minutes until the rice is cooked.

Step 10

Take the pan off the heat and transfer it into serving bowls.

Step 11

Add some grated Parmigiano Reggiano on your summer minestrone --- and serve!