White Beans and Rice Soup

Ingredients:

6 cups of water

1 small tomato

1 celery stalk (chopped)

1 medium potato (cubed)

¼ yellow onion (chopped)

1 clove of garlic

1 can of white beans (I use SW beans)

3 tablespoons of extra-virgin olive oil (optional)

1 small twig of rosemary

½ cup of rice

Salt (to taste, optional)

Pepper (to taste, optional)

Rinse the beans. Sauté the onion in olive oil. You can skip this passage and put all the ingredients together directly in the water.

Cook for 45 minutes, checking that the soup doesn’t become too thick. If it does, add more hot water.

Blend with a hand blender for smoother texture or leave as is. Add the rice, stirring once in a while and checking that the soup doesn’t become too thick. If that happens, add more boiling water (adding cold water would stop the cooking).

Bon appétit!

This soup freezes well in Ziplock bags.