2 cans of beef broth
1 can of water
1 can of navy or northern beans
1 can of stewed tomatoes
1 large onion
2 cloves of garlic
2 sticks of celery
2 tablespoons of olive oil
1/2 cup of white rice
1 teaspoon of salt
Spinach or chard.
Directions:
add olive oil to a large sauce pan and soften up the finely chopped onions,
celery, and garlic and add as much or little black pepper as to fit your
taste. Add the beef broth and 1 can of water, plus the salt. Add the rice
and Bring to a boil. Cover pan.Turn to a low simmer and let simmer for 15
minutes. (If using brown rice, let simmer for 45 minutes with pan covered
with lid ). Now check rice Add rinse beans and tomatoes, and add as much
torn spinach or chard as you like. 6 cups is a nice figure. Leave soup on
simmer and sweat down spinach. When serving, top with feta cheese and enjoy
with a good focaccia flat bread.
P. S. If more water is necessary, add it.
RJ
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