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Red Bean and Rice Soup

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup dried kidney beans

  2. 4 tablespoons extra virgin olive oil - divided use

  3. 1 onion, finely diced

  4. 2 celery ribs, finely diced

  5. 1 carrot, peeled and grated

  6. 2 cloves garlic, minced

  7. 1 bay leaf

  8. 1/2 teaspoon crushed dried basil

  9. 1/4 teaspoon crushed dried thyme

  10. 1/2 teaspoon salt - divided use

  11. 1 (15-ounce) can chopped tomatoes, drained, juice reserved

  12. 1 tablespoon tomato paste

  13. 1 cup uncooked long grain rice

  14. 3 tablespoons chopped fresh flat-leaf parsley

  15. 1/2 teaspoon freshly ground black pepper

  16. Freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.

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