Quick Kidney Bean Soup With Savoy Cabbage Recipe

Name: Quick Kidney Bean Soup With Savoy Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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)

Servings: persons

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)

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 1/2 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.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Quick Kidney Bean Soup With Savoy Cabbage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Kidney Bean Soup With Savoy Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions