300g of red kidney beans
300g of cabbage
500g of rice
50g of butter or margarine
shredded cheese
some parsley leaves
salt
300g of red kidney beans
300g of cabbage
500g of rice
50g of butter or margarine
shredded cheese
some parsley leaves
salt
Bring the beans to a boil and keep them warm in their cooking water
Remove the tougher leaves from the cabbage, wash it well, and add it to the boiling water for a few minutes
Remove it from the water, squeeze out excess liquid, and cut it into thin slices
Heat a large pot with plenty of salted water, then add the rice and cabbage
At the end of cooking, add the beans, removing some of its cooking liquid
Season the minestrone with plenty of shredded cheese and butter or margarine that was fried in a pan along with parsley leaves
Mix well and serve at the table
Serves six.
