Bean And Tomato Rice Soup Recipe

• 2 quart. water
• 1 pound white beans
• 2 med. onions, finely minced
• 1 c. parsley, loosely packed, minced
• 1/3 c. extra virgin olive oil
• 4 cloves garlic, mashed
• 2 teaspoon salt
• 1 1/2 teaspoon oregano
• 1 bay leaf
• 1 (1 pound 12 ounce.) can peeled crushed tomatoes
• 2 c. water
• 3 c. cooked brown rice
• 1/4 c. dry sherry
• Dash warm pepper sauce
• Freshly grated Parmesan cheese

1. Bring water to boil in a soup pot and add in the beans.
2. Boil 5 min, then reduce heat to simmer and cover.
3. Cook till beans are tender (about 1 hour).
4. Saute/fry onions and parsley in oil with garlic till mix is softened.
5. Add in to beans with salt, oregano, bay leaf, tomatoes and water.
6. Simmer for another 40 min.
7. Add in rice and sherry and continue to simmer for 10 min.
8. Add in warm pepper sauce to taste and serve with grated cheese.
9. Serves 6-10.

water, white beans, onions, parsley, extra virgin olive oil, garlic, salt, oregano, bay leaf, tomatoes, water, brown rice, sherry, warm pepper, parmesan cheese

Taken from cookeatshare.com/recipes/bean-and-tomato-rice-soup-48146 (may not work)