Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 306.4
- Total Fat: 3.8 g
- Cholesterol: 4.0 mg
- Sodium: 327.2 mg
- Total Carbs: 56.8 g
- Dietary Fiber: 15.2 g
- Protein: 13.0 g
View full nutritional breakdown of Orzo and Kidney Bean Soup calories by ingredient
Orzo and Kidney Bean Soup
Submitted by: WILEENNumber of Servings: 4
Ingredients
-
2 teaspoons table salt , plus extra for seasoning
1 pound green cabbage (about 1/2 small head), cored and shredded
3 tablespoons olive oil
1 medium onion , diced fine
2 medium leeks , white parts only, washed thoroughly and chopped fine
1 small carrot , peeled and diced fine
1 rib celery , diced fine
3 ounces bacon or pancetta, diced fine
1 potato , peeled and coarsely grated
1 (16-ounce) can red kidney beans (red), about 1 1/2 cups, with liquid
1/4 teaspoon ground white pepper
1/4 teaspoon ground cinnamon
6 ounces orzo (1 cup)
grated Parmesan cheese
Directions
Instructions
1. Bring 4 quarts water to boil in large saucepan. Add 2 teaspoons salt and cabbage; blanch until crisp-tender, about 5 minutes. Drain and rinse under cold water; set aside.
2. Heat olive oil in large soup kettle or stockpor over medium heat. Add onion, leeks, carrot, celery, and bacon or pancetta; sauté until softened and golden, about 5 minutes. Add reserved cabbage, potato, beans, pepper, cinnamon, and 2 quarts hot water; bring to boil. Add orzo, reduce heat to low, and simmer until orzo is tender, 7 to 8 minutes. Adjust seasoning with additional salt, if necessary, and serve, passing grated cheese separately.
Number of Servings: 4
Recipe submitted by SparkPeople user WILEEN.
1. Bring 4 quarts water to boil in large saucepan. Add 2 teaspoons salt and cabbage; blanch until crisp-tender, about 5 minutes. Drain and rinse under cold water; set aside.
2. Heat olive oil in large soup kettle or stockpor over medium heat. Add onion, leeks, carrot, celery, and bacon or pancetta; sauté until softened and golden, about 5 minutes. Add reserved cabbage, potato, beans, pepper, cinnamon, and 2 quarts hot water; bring to boil. Add orzo, reduce heat to low, and simmer until orzo is tender, 7 to 8 minutes. Adjust seasoning with additional salt, if necessary, and serve, passing grated cheese separately.
Number of Servings: 4
Recipe submitted by SparkPeople user WILEEN.
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