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Sun-Dried Tomato Risotto Soup

1 cup sun-dried tomatoes
2 cups warm water
1 tablespoon vegetable oil
1 red onion, diced
1 large celery rib, chopped
3 cloves garlic, minced
5 cups water
1/2 cup arborio rice
1/4 cup dry white wine
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1/3 pound fresh green beans, trimmed, cut into 1-inch pieces
2 tablespoons chopped fresh basil
1/2 cup freshly grated Parmesan cheese

1. Cover the dried tomatoes with warm water and soak for 30 minutes to 1 hour. Drain, reserving the liquid. Coarsely chop the tomatoes.
2. In a large saucepan heat oil over medium heat. Sauté onion, celery and garlic for 5 to 7 minutes. Add tomatoes, soaking liquid, water, rice, wine, basil, salt and pepper; bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Stir in green beans and cook for 10 minutes more over low heat.
3. Remove soup from heat and blend in basil and Parmesan cheese. Ladle soup into bowls and serve with warm Italian bread. Pass any extra cheese at the table.

Makes 6 servings.