Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Genovese Rice And Bean Soup

Yield: 6 Servings

Ingredients and directions for this recipe

1 lb Green cabbage, chopped
2 md Onions, chopped fine
2 md Potatoes, peeled and diced
6 c Water
1/4 ts Water
1/2 c Brown rice
Salt/pepper
1/2 lb Spinach, stemmed and chopped
2 tb Olive oil
1 ts Salt
15 oz White beans, drained
2 tb 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.

See also:
Previous recipe Genovese Pesto Sauce
Next recipe Gentle Creole Seasoning Blend

Or try one of these recipes:
Miniature Swiss Jelly Rolls
Valentine Fruit Salad