Try this Genovese Rice and Bean Soup recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 80
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