Instructions: Put dried beans into a large bowl and cover with cold water. Leave to soak overnight.

Drain the beans, put them into a saucepan, and cover with fresh cold water. Boil the beans rapidly for 10 minutes, then simmer until they are soft.

Meanwhile, heat the oil in a large saucepan, add the onion, celery, and carrots, and cook over high heat, stirring, for 3 minutes.

Add the tomatoes, tomato paste, garlic, and salt and pepper to taste.

Cover and cook very gently, stirring occasionally, for 20 minutes. Drain the beans and set aside.

Pour the stock into the tomato mixture and continue to simmer, covered, for 15 minutes. Add the leeks, cabbage, rice, and cooked beans and simmer for 20 minutes. Taste for seasoning.

Serve immediately, sprinkled with grated Parmesan cheese.

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