Orzo and Kidney Bean Soup

Name: Orzo and Kidney Bean Soup
Yield: Serves 6 to 8 as a main course
Cuisine: Italian
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

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Appears in Cook's Illustrated September/October 1999

SERVES6 to 8 as a main course

TIME1¼ hours

WHY THIS RECIPE WORKS

We arrived at a pasta and bean soup recipe that was flavorful and easy to prepare, learning that canned beans are a good alternative to dried, reconstituted beans in these soups. We also discovered that adding the pasta to the pot last, whe...

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