KindMealChef   •   14 Followers
+ Follow Member
Contact Member
Kidney Bean Soup With Savoy Cabbage
Time
38 Mins
Servings
6
Diet Restriction
- - -
Rating
0 Votes
Like this recipe & share with friends!    
Secret Ingredients
  • 6 cups water
  • 2 cups savoy cabbage, finely shredded
  • 2 cups cooked kidney beans (see recipe description, include liquid from canned beans) or 28 ounces canned low-sodium kidney beans (see recipe description, include liquid from canned beans)
  • 3 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 1/4 cup small shell pasta
  • 1/4 cup short-grain rice or 1/4 cup arborio rice
  • 1 1/2 teaspoons coarse salt (to taste)
  • 1/4 lb fresh green beans, trimmed ends and cut into 1/2-inch pieces
  • 1 carrot, peeled and cut into 1/2-inch cubes
  • 1/4 teaspoon black pepper (to taste)
Directions
  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.
   More Photos Of This Recipe
Rate This Recipe

What do you think of this recipe?

No Rating

Submit Rating

Comments
Be the first to comment on this delicious recipe No Comments
Comment
  More Yummy Recipes KindMealChef's Special Recipes     View All Recipes  
Pasta With Red Pepper Sauce
Ultimate Scrambled Eggs
Rose Sangria
Velvety Pumpkin & Black Bean Soup
Spicy Carrot Soup