Quick Kidney Bean and Savoy Cabbage Soup

Ingredients

Localized ingredient list prepared for quick scanning.

• 6 cups water
• 2 cups savoy cabbage, finely shredded
• 2 cups cooked kidney beans (include liquid from canned beans) or 28 ounces canned low-sodium kidney beans (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)

Method

Follow the steps in order for the best result.

1. In a 4-quart pot, combine the water, shredded cabbage, kidney beans (with their liquid if canned), and olive oil.
2. Cover the pot and bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium-low, cover, and simmer the soup for about 40 minutes, stirring occasionally. The beans should become easily mashable with a fork.
4. Use the back of a fork or spoon to mash some of the beans against the inside of the pot to thicken the soup. Alternatively, remove about ½ cup of beans to a separate dish, mash them, and then return them to the pot.
5. Return the soup to a boil, then add the small shell pasta, rice, and salt.
6. Reduce the heat again to a simmer, cover the pot, and cook for another 15 minutes.
7. Add the diced carrots, green beans, and black pepper.
8. Continue to simmer for an additional 10 minutes, or until the vegetables are tender to your liking.
9. Serve hot with crusty bread for dipping.