Side Pannel
Genovese Rice and Bean Soup
Genovese Rice and Bean Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Italian, Soups, Beans
Ingredients List
- 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
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.
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.
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