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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Beans
Pasta
Soups

Appears in Cook's Illustrated September/October 1999

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.

SERVES 6 to 8 as a main course

TIME 1¼ hours

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