Tomato Rice Bean Soup
|Vegetable oil||1 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Water||3 Cup (48 tbs)|
|Tomato puree||2 Cup (32 tbs)|
|Chicken bouillon granules||1 Teaspoon|
|Quick cooking brown rice||1 Cup (16 tbs)|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Garbanzo beans||15 Ounce, drained (1 Can)|
|Coarsely chopped spinach||2 Cup (32 tbs) (Fresh)|
|Grated parmesan cheese||3 Tablespoon|
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion and garlic; cook for 2 minutes or until onion has softened.
Add the water, tomato puree, bouillon, rice, kidney beans, garbanzo beans, spinach, basil and oregano; bring to a boil.
Reduce heat and simmer, covered, for 5 to 10 minutes or until rice is tender.
Ladle into bowls.
Sprinkle with Parmesan cheese.