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| Genovese Rice and Bean Soup |
| Serves:6 |
| This stew-like soup is often served at room temperature. |
Origin: Italian
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Ingredients:
1 pound green cabbage, chopped
2 medium onions, chopped fine
2 medium potatoes, peeled and diced
1/2 pound fresh spinach, stemmed and chopped (frozen may be substituted, defrost and squeeze dry)
1/2 cup rice
2 tablespoons COLAVITA Extra Virgin Olive Oil
6 cups water
Salt and pepper
1 (14.5 ounce) can white beans, drained and rinsed
1 to 2 tablespoons pesto
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Preparation:
In a large pot, combine the cabbage, onions, potato, spinach, rice and oil. Bring to a boil, season with salt and pepper, reduce heat and simmer for about 1 hour. Add the canned beans and continue to simmer 10 minutes more. Remove from heat, stir in the pesto and allow to stand 10 minutes before serving.
Per Serving: 262 Calories (21.2% from fat); 6g Fat (1g Sat, 4g Mono, 1g Poly); 10g Protein; 43g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 253mg Sodium. Food Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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