|2 leeks||14-ounce can chopped tomatoes|
|1 carrot||1 sprig fresh rosemary|
|1 celery stalk||15-ounce can cannellini beans, drained and rinsed|
|1 zucchini||4 cups vegetable stock or water|
|2 sprigs fresh flat-leaf parsley||Scant cup long-grain rice|
|2 Tablespoons olive oil, plus a little extra to drizzle over soup||1 ounce parmesan cheese|
Using the bridge and claw cutting method, trim the roots from the bottom and the dark green leaves from the top of the leeks. Then cut the leeks, carrot, celery, and zucchini in half widthwise, the in half lengthwise. Cut each half into thin strips lengthwise. Using the claw technique, cut the thin stripes of carrot, celery, zucchini, and leek into small pieces.
Using scissors, snip the parsley into small pieces
Put the oil, carrot, celery, and parsley in a pan, and cook over very low gentle heat for about 10 minutes, stirring every now and then with a wooden spoon.
Add the zucchini, leek, and chopped tomatoes to the mixture and cook for another 10 minutes, stirring every now and then.
Pick the leaves off the sprig of fresh rosemary. Add the beans, rosemary, and stock and bring to a boil.
Add the rice and cook for another 15-20 minutes until the rice is cooked. To check if it’s ready, taste a little rice with a teaspoon – remember, it will be hot! It should be tender, but still have a little “bite” in the middle.
You will need an adult to help you very carefully ladle half of the soup into a food processor and blend until smooth. Pour back into the pan and stir.
Carefully grate the parmesan and sprinkle over the top. Drizzle over some olive oil.
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