Quick Kidney Bean Soup With Savoy Cabbage

Total Time: 1 hr 37 mins Preparation Time: 17 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.