Orzo and Kidney Bean SoupSubmitted by: WILEEN
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
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; sautÃ© 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.