175 g (6 oz) scant 1 cup dried red kidney beans, soaked overnight
1.7 litres (3 pints) 7 1/2 cups water
1 large ham bone or bacon knuckle
2 carrots, chopped
1 large onion, chopped
2 celery stalks, sliced thinly
1 leek, trimmed, washed and sliced
1 - 2 bay leaves
2 tbsp olive oil
2 - 3 tomatoes, peeled and chopped
1 garlic clove, crushed
1 tbsp tomato puree (paste)
60 g (2 oz) 4 tbsp arborio or Italian rice
125 - 175 g (4 - 6 oz) green cabbage, shredded finely
salt and pepper
1.7 litres (3 pints) 7 1/2 cups water
1 large ham bone or bacon knuckle
2 carrots, chopped
1 large onion, chopped
2 celery stalks, sliced thinly
1 leek, trimmed, washed and sliced
1 - 2 bay leaves
2 tbsp olive oil
2 - 3 tomatoes, peeled and chopped
1 garlic clove, crushed
1 tbsp tomato puree (paste)
60 g (2 oz) 4 tbsp arborio or Italian rice
125 - 175 g (4 - 6 oz) green cabbage, shredded finely
salt and pepper
method
1. Drain the beans and put into a saucepan with enough water to cover. Bring to the boil and boil hard for 15 minutes to remove any harmful toxins. Reduce the heat and simmer for 45 minutes.
2. Drain the beans and put into a clean saucepan with the water, ham bone or knuckle, carrots, onion, celery, leek, bay leaves and olive oil. Bring to the boil, then cover and simmer for an hour or until the beans are very tender.
3. Discard the bay leaves and bone, reserving any ham pieces from the bone. Remove a small cupful of the beans and reserve. Puree or liquidize the soup in a food processor or blender, or push through a coarse sieve (strainer), and return to a clean pan.
4. Add the tomatoes, garlic, tomato puree (paste), rice and plenty of seasoning. Bring back to the bo il and simmer for about 15 minutes or until the rice is tender.
5. Add the cabbage and reserved beans and ham, and continue to simmer for 5 minutes. Adjust the seasoning and serve very hot. If liked, a piece of toasted crusty bread may be put in the base of each soup bowl before ladling in the soup. If the soup is too thick, add a little boiling water or stock.
2. Drain the beans and put into a clean saucepan with the water, ham bone or knuckle, carrots, onion, celery, leek, bay leaves and olive oil. Bring to the boil, then cover and simmer for an hour or until the beans are very tender.
3. Discard the bay leaves and bone, reserving any ham pieces from the bone. Remove a small cupful of the beans and reserve. Puree or liquidize the soup in a food processor or blender, or push through a coarse sieve (strainer), and return to a clean pan.
4. Add the tomatoes, garlic, tomato puree (paste), rice and plenty of seasoning. Bring back to the bo il and simmer for about 15 minutes or until the rice is tender.
5. Add the cabbage and reserved beans and ham, and continue to simmer for 5 minutes. Adjust the seasoning and serve very hot. If liked, a piece of toasted crusty bread may be put in the base of each soup bowl before ladling in the soup. If the soup is too thick, add a little boiling water or stock.
serving amount
serves 4
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