Orzo and Kidney Bean Soup

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

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Make traditional Italian soups in far less time by using canned instead of dried beans. And for the best texture, make the soup ahead and add the pasta at the last minute.

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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