Bean Soup with Rice

Name: Bean Soup with Rice
Ingredients: 1 3/4 pounds fresh white beans; 1 onion, chopped; 2 garlic cloves, chopped; 1 small stick celery, chopped; 1 bunch parsley, leaves removed and chopped; 1 bunch basil, leaves removed and chopped; 1 small hot chili; 3 tablespoons extra-virgin olive oil; 2 ounces bacon, finely diced; 1 pound ripe tomatoes, seeded and diced; Salt; Pepper; 16 ounces rice, cooked

13 ingredients

11 steps

Ingredients

1 3/4 pounds fresh white beans
1 onion, chopped
2 garlic cloves, chopped
1 small stick celery, chopped
1 bunch parsley, leaves removed and chopped
1 bunch basil, leaves removed and chopped
1 small hot chili
3 tablespoons extra-virgin olive oil
2 ounces bacon, finely diced
1 pound ripe tomatoes, seeded and diced
Salt
Pepper
16 ounces rice, cooked

Directions

1

Put the shelled beans in a pan with 2 quarts of cold water.
2

Bring slowly to boiling point.
3

Cook the beans until they are tender, adding salt when they are nearly done.
4

Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili.
5

Fry these gently in 3 tablespoons of oil, together with the bacon.
6

When it has all turned a light golden color, add the tomatoes.
7

Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes.
8

Put it all through a vegetable sieve and add the beans with their cooking water.
9

Stir well and continue cooking for 10 more minutes.
10

Add rice.
11

Serve hot or lukewarm without cheese.