Genovese rice and bean soup

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
\N \N 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

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