Cabbage Leek and Bean Soup

First snow of the year?  I know its early, but don't fret - make soup.
4 cups chopped cabbage
1 leek, cleaned and sliced
2 carrots, sliced
2 stalks celery, sliced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 cloves garlic, minced
1 quart stock (vegetable or chicken)
1 can Roman beans, drained
1/4 cup rice
1 large potato, diced
2 cups baby arugula or spinach
palmful cilantro or parsley leaves

Heat a bit of olive oil in a soup pot.  Sauté the cabbage, leeks, carrot and celery with the cumin and fennel seeds, for about 8-10 minutes over medium-high heat, to soften and color a bit.  Add the garlic and cook another 2-3 minutes.  Add the stock, beans, rice and potato, and bring to a boil.  Salt and pepper to taste, reduce heat to a simmer, cover, and cook for about 15 minutes, stirring every so often.

Add the arugula and cilantro and cook another 5 minutes.  Add a bit more water if necessary to form a nice soup consistency.  Serve into bowls, with a dollop of plain yogurt, pesto or better yet, Chimichurri sauce.

Serves 4.