Red Bean and Rice Soup
A terrific red bean and rice soup—well-seasoned—but without the 'spicy heat'.
1 cup dried kidney beans
4 tablespoons extra virgin olive oil - divided use
1 onion, finely diced
2 celery ribs, finely diced
1 carrot, peeled and grated
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon crushed dried basil
1/4 teaspoon crushed dried thyme
1/2 teaspoon salt - divided use
1 (15-ounce) can chopped tomatoes, drained, juice reserved
1 tablespoon tomato paste
1 cup uncooked long grain rice
3 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese
- Place beans in a pot with enough water to cover. Cover and soak overnight.
- In a large stockpot, heat half of the olive oil; add onion, celery, carrot, garlic, bay leaf, basil, thyme and half of the salt. Stir together and cook over medium heat until onions begin to soften, about 5 minutes.
- Add tomatoes, without liquid, and tomato paste. Measure tomato liquid and add enough water to make 2 1/2 cups. Stir into the pot.
- Drain beans and add them to the pot; bring to a boil, reduce heat, and simmer for 40 minutes. Season with remaining half of the salt.
- When the beans are tender but slightly firm, add rice and continue cooking until rice is done, 15 to 20 minutes.
- Pour soup into a serving dish, remove bay leaf, and stir in the remaining half of the oil, parsley and pepper. Serve with Parmesan cheese.
Makes 8 servings.