Rice and Cannellini Bean Soup

A friend from church brought me this yummy soup right after I'd had my second daughter. I immediately asked for the recipe and we've been eating it ever since. Cannellini beans are white kidney beans that are sometimes hard to find. You could probably substitute with another white bean.

Rice and Cannellini Bean Soup

1/4 cup olive oil
1 large onion; diced
2 medium celery ribs; thinly sliced
1/3 cup italian parsley; finely chopped
1 large clove garlic; minced
1 15 oz can diced tomatoes; drained
2 14 oz cans cannellini or other white beans; rinsed and drained
4 14 oz can chicken broth
1 cup arborio or other rice
to taste pepper; freshly ground
1/2 cup parmesan cheese; freshly grated

1. Heat oil in large pot over med. heat.
2. Add onion, celery, parsley and saute until onion turns golden, about 5 min.
3. Add garlic, stir well, and saute 1 min. longer.
4. Stir in the tomatoes and cook, stirring 2 or 3 times, for about 5 minutes.
5. Add the beans and broth, and bring to a boil.
6. Add the rice, then reduce heat to very slow but steady simmer.
7. Cover and cook until rice is al dente (tender but firm to the bite), about 15 min.
8. Season with liberal grinding of pepper, serve with grated cheese.