Genovese rice and bean soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Green cabbage, chopped |
| 2 | mediums | Onions, chopped fine |
| 2 | mediums | Potatoes, peeled and diced |
| 6 | cups | Water |
| ¼ | teaspoon | Water |
| ½ | cup | Brown rice |
| Salt/pepper | ||
| ½ | pounds | Spinach, stemmed and chopped |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Salt |
| 15 | ounces | White beans, drained |
| 2 | tablespoons | Pesto sauce |
Directions
In a large saucepan, combine cabbage, spinach, potatoes, onion and oil with rice and the 6 cups of water. Bring to a boil. Add salt and pepper. Simmer for about an hour. Add beans. Continue to simmer 10 minutes longer. Remove from heat. Stir in pesto. Let stand for at least 10 m inutes before serving. This soup can be served hot or at room temperature for a stew-like consistency.
Posted to MM-Recipes Digest by Paula <demoness@...> on Sep 17, 1998
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