Bean Soup with Rice

Total Time:
1 hr 30 min
Prep:
30 min
Cook:
1 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 3/4 pounds fresh white beans
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 small stick celery, chopped
  • 1 bunch parsley, leaves removed and chopped
  • 1 bunch basil, leaves removed and chopped
  • 1 small hot chili
  • 3 tablespoons extra-virgin olive oil
  • 2 ounces bacon, finely diced
  • 1 pound ripe tomatoes, seeded and diced
  • Salt
  • Pepper
  • 16 ounces rice, cooked
Directions
  • Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.

  • Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.


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