genovese rice and bean soup

Categories: Italian; Soups; Beans; Rice
Yield: 6 Servings

Measure	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

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