MINESTRA

1 breakfastcupful of potatoes cut into small dice
2 breakfastcupfuls of flagolet beans onions, carrots, and celery mixed (the latter cut
up small)
1/4 lb. of rice
2 oz. of butter
2 oz. of grated Parmesan cheese
pepper and salt to taste

Boil the vegetables in 1 quart of water until quite tender, add the rice, also pepper and salt, and cook all together gently until the rice is soft, adding more water if necessary. Before serving add the butter and cheese, stir a few minutes, and serve.