Genovese Rice And Bean Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Green cabbage, chopped
2 medium: Onions, chopped fine
2 medium: Potatoes, peeled and diced
6 cup: Water,
1/4 tsp: Water,
1/2 cup: Brown rice,
Salt/pepper,
1/2 lbs: Spinach, stemmed and chopped
2 tbsp: Olive oil,
1 tsp: Salt,
15 ounce: White beans, drained
2 tbsp: 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 on Sep
17, 1998
Source from luhu.jp
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
17, 1998
Source from luhu.jp