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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6	cups		0.0	0.0	0.0	0.0
savoy cabbage	2	cups	shredded	37.8	8.54	2.8	0.14
kidney bean	2	cups	cooked canned canned low-sodium canned	106.72	15.088	15.456	1.84
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	1		chopped	-	-	-	-
shell pasta	1/4	cup		-	-	-	-
grain rice	1/4	cup		-	-	-	-
salt	1 1/2	1/2	coarse	-	-	-	-
green bean	1/4	lb	trimmed cut	35.1535	7.9039	2.0752	0.2495
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.