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Rice And Bean Soup

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Italian
Method: 
Boiled
Ingredient: 
Bean

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