Name: Genovese Rice and Bean Soup
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Italian, Soups, Beans, Rice	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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@bellatlantic.net> on Sep
17, 1998

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