Rice and savoy cabbage soup

Carefully clean the savoy cabbage, chop it, and brown it in a fairly capable pot with plenty of olive oil and the finely chopped onion. Add the tomatoes and rice, season it with salt and cook over medium heat, adding a few ladles of hot water from time to time. As soon as the rice is al dente remove the pot from the heat and brown it a few minutes. The soup should be smooth and not watery. Serve and sprinkle it with grated pecorino cheese to taste.