Ingredients Jump to Instructions ↓

  1. 1419 1/24 ml water

  2. 473.18 ml savoy cabbage , finely shredded

  3. 473.18 ml cooked kidney beans (see recipe description, include liquid from canned beans) or 793.78 g canned low-sodium kidney beans (see recipe description, include liquid from canned beans)

  4. 44 1/37 ml olive oil

  5. 1 garlic clove , finely chopped

  6. 59.14 ml small shell pasta

  7. 59.14 ml short-grain rice or 59.14 ml arborio rice

  8. 7 1/39 ml coarse salt (to taste)

  9. 113 1/39 g fresh green beans , trimmed ends and cut into 1/2-inch pieces

  10. 1 carrot , peeled and cut into 1/2-inch cubes

  11. 1 1/53 ml black pepper (to taste)

Instructions Jump to Ingredients ↑

  1. In a 4-quart pot, combine the water with the cabbage, beans, and olive oil. Cover and bring to a boil over medium-high heat.

  2. Reduce the heat to medium-low and with an occasional stir, simmer the soup for 40 minutes until the beans are easily mashed with a fork.

  3. Using the back of a long-handled fork or spoon, mash some of the beans against the inside of the pot. (You can also remove about ½ cup to a dish and mash them then scoop them back into the pot.).

  4. Return the soup to a boil and add the pasta, rice and salt. Reduce the heat and continue to simmer, covered for 15 minutes then toss in the carrots, green beans and pepper.

  5. Simmer 10 more minutes until the vegetables are tender to your taste.

  6. Serve with some crusty bread.


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