Tomato Rice Soup With Garlic And Cannellini Beans

• 1 tablespoon butter
• 1 medium onion, finely diced
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried marjoram
• 2 teaspoons salt
• 2 bay leaves
• 1 cup long grain rice (brown or Basmati)
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans diced tomatoes
• 7 cups water or 7 cups broth
• 2 cups cauliflower florets
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 6 fresh garlic cloves, diced

1. Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
2. Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
3. After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
4. Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
5. Serve with a grilled cheese sandwich for a special treat:-).

butter, onion, thyme, marjoram, salt, bay leaves, long grain rice, tomatoes, tomatoes, water, cauliflower florets, cannellini beans, garlic

Taken from www.food.com/recipe/tomato-rice-soup-with-garlic-and-cannellini-beans-329757 (may not work)