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| Matera Rice and Bean Soup |
| Recipe contributed by Julia Scalcione |
| Town/Region of Recipe: Matera, Basilicata |
| Ingredients |
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| Preparation |
| In a large sauce pan combine the cabbage, spinach, potatoes, onion and oil with rice and the 6 cups of water. Bring to a boil, add salt and pepper and simmer for about an hour. Add canned beans and continue to simmer 10 minutes longer. Remove from heat, stir in pesto and allow to stand for at least 10 minutes before serving. Soup is often served at room temperature not piping hot at which point it will be thick and stew-like. |
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