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Rice And Bean Soup

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  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3192 Calories from Fat 435

% Daily Value*

Total Fat 50 g77.1%

Saturated Fat 8.1 g40.3%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 3896.2 mg162.3%

Total Carbohydrates 538 g179.5%

Dietary Fiber 180.5 g722.1%

Sugars 36.7 g

Protein 184 g368.7%

Vitamin A 147.1% Vitamin C 181.4%

Calcium 130.6% Iron 272.7%

*Based on a 2000 Calorie diet

Rice And Bean Soup Recipe