Yield: 6 servings
|½ cup||Olive oil|
|1 tablespoon||Chopped fresh parsley|
|3||Peeled plum tomatoes *OR*|
|1 tablespoon||Tomato paste|
|2 cups||Cooked kidney beans undrained|
|2½ quart||Hot water|
|4 tablespoons||Grated Parmesan cheese|
Put the oil in a generous soup pot and saute the garlic until golden, discard it. Mince the onion, celery and parsley together, and cook them in the olive oil until the onion is translucent. Add the tomatoes and cook on low heat for 10 minutes. Add the beans and some of their liquid, not much more than ¼ cup, together with the hot water. Raise the heat, and cook 2 or 3 minutes to flavor the beans.
Crush a few beans against the side of the pot with a wooden spoon to make the soup thicker. Add the rice, stir, and boil gently for approximately 15 minutes, or until the rice is plump and cooked.
Serve with a sprinkle of Parmesan cheese. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 09-29-94