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
3 tablespoons olive oil
1 garlic clove, finely chopped
1/4 cup small shell pasta
1/4 cup short-grain 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)
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
3 tablespoons olive oil
1 garlic clove, finely chopped
1/4 cup small shell pasta
1/4 cup short-grain 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.