A terrific red bean and rice soup...well-seasoned, but without the 'spicy heat'.

Red Bean and Rice Soup

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

1. Place beans in a pot with enough water to cover. Cover and soak overnight.
2. 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.
3. Add tomatoes, without liquid, and tomato paste. Measure tomato liquid and add enough water to make 2 1/2 cups. Stir into the pot.
4. 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.
5. When the beans are tender but slightly firm, add rice and continue cooking until rice is done, 15 to 20 minutes.
6. 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.