Genovese Rice And Bean Soup

As love to God prevails, it tends to set persons above human injuries, in this sense, that the more they love God the more they will place all their happiness in Him. They will look to God as their all and seek their happiness in portion in His favor, and thus not in the allotments of His providence alone. The more they love God, the less they set their hearts on their worldly interests, which are all that their enemies can touch.

Jonathan Edwards

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

INGREDIENTS

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