Try this Genovese Rice and Bean Soup recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 80 | ||
Calories from Fat: 15 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.8mg | 1 % | |
Potassium 65mg | 2 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 14g | ||
Protein 1.5g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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