Soup "minestra"

Boil the rice so that it is soft on the outside and maintains elasticity on the inside. Cut the lean part of the bacon into cubes, thinly chop the onions. Fry the bacon and onions until pale golden. Cut the potatoes, white cabbage, carrots, turnips, leeks, add basil, thyme and bay leaves, sauté, pour over the broth or water, put the tomatoes, peeled from the skin and grains, green peas, chopped bean pods and cook over a low heat for 8-10 minutes. Put the rice and bring to a boil. Rub the remaining fatty part of the bacon with garlic, put in the soup and stir. Serve the grated cheese separately.