Genovese rice and bean soup

6 Servings

Ingredients

QuantityIngredient
1poundsGreen cabbage, chopped
2mediumsOnions, chopped fine
2mediumsPotatoes, peeled and diced
6cupsWater
¼teaspoonWater
½cupBrown rice
Salt/pepper
½poundsSpinach, stemmed and chopped
2tablespoonsOlive oil
1teaspoonSalt
15ouncesWhite beans, drained
2tablespoonsPesto 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