| 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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