Ingredients:
200 g (7 oz) rice
150 g (5 oz) cannellini or borlotti beans
200 g (7 oz) g tomatoes
100 g (3.5 oz) asparagus
80 g (3 oz) bacon, chopped
50 g (1.7 oz) butter
80 g (3 oz) grated parmesan cheese
3 carrots, diced
2 potatoes, diced
2 zucchinis, diced
1 leek, chopped
1 celery root, diced
1 onion, diced
1 clove garlic, minced
2 bay leaves
rosemary, basil, parsley
pepper, salt
1 1/2 l broth

Preparation:

1. In a large saucepan, melt 1/2 butter, sauté onion, leek and bacon until tender.
2. Add asparagus tops, carrot, potatoes, zucchinis, beans, celery, rest of butter, salt and pepper. Cook for 2 minutes.
3. Add rosemary, parsley, bay leaves, tomatoes and broth. Simmer uncovered on low heat until the vegetables are tender. Add rice.
4. Add the basil and remove from heat.

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