Rice And Bean Soup
|Olive oil||2 Tablespoon (Progresso)|
|Prosciutto ham||2 Ounce, finely chopped|
|Finely chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can Progresso)|
|Water||2 Cup (32 tbs)|
|Regular rice||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Ground black pepper||1⁄4 Teaspoon|
|Canned cannellini||19 Ounce (White Kidney Beans, 1 Can Progresso)|
|Canned red kidney beans||19 Ounce (1 Can Progresso, Undrained)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
In a large heavy saucepot heat olive oil until hot.
Add prosciutto, celery and onion.
Cook and stir for 3 minutes.
Stir in tomatoes, water, rice and black pepper.
Bring to a boil.
Reduce heat and simmer, covered, until rice is cooked, about 20 minutes, stirring occasionally.
Add cannellini, red kidney beans and parsley.
Return to a boil.
Reduce heat and simmer, covered, for 5 minutes.