1 lb Tomaotoes, chopped
1/2 c  Cooked white beans
1    Onion
1/2 c  Shelled fresh peas
1/2 c  Asparagus tips
3/4 c  Sliced zucchini
1 3/4 c  Rice
5 tb Butter
6 tb Grated Parmesan cheese
Vegetable oil
Chicken or beef stock

Heat a little oil in a pan, add onion and cook until soft. Add peas,
aparagus and zucchini and cook for about 5 minutes. Add a little stock and
cook over low heat for 10 minutes. Add tomatoes and beans; season with salt
and pepper. Cook for 15 minutes, then add rice. Stir and add more stock,
as necessary, and cook until al denre. Stir in hte butter and 3 tablespoons
parmesan. Serve sprinkled with remaining 3 tablespoons parmesan.