Minestrone Milan Style

• 1/2 c. kidney beans
• 1/2 c. rice
• 1/4 c. olive oil
• 1 (No. 2) can tomatoes
• 1 clove garlic
• 2 c. chopped spinach
• pinch of sage
• salt and pepper to taste
• 2 qt. prepared soup stock
• 1 sliced onion
• 1 Tbsp. chopped parsley
• 2 stalks diced celery
• 2 c. shredded cabbage
• 2 c. chopped carrots
• 1/4 c. grated Parmesan cheese

1. Soak beans overnight; drain.
2. In large pot saute in hot oil, garlic, onion and fresh vegetables for 10 minutes.
3. Stir; add rice, beans, salt, pepper and bean stock.
4. Cover; simmer until beans and rice are tender and most of soup has been absorbed. This usually takes about 1 1/2 hours.
5. Add cheese and mix thoroughly.
6. Serves 6 to 8.

kidney beans, rice, olive oil, tomatoes, clove garlic, chopped spinach, sage, salt, prepared soup stock, onion, parsley, celery, cabbage, carrots, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=475011 (may not work)