***Vegetarian Soup Recipe ***
Friday, October 10, 2008

Posted in Recipes From the Kitchen

• Tomato Rice Soup With Garlic and Cannelini Beans
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• 1 tablespoon EVOO (extra virgin Olive Oil )
• 1 medium onion, finely diced
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried marjoram
• 2 teaspoons salt
• 2 bay leaves
• 1 cup long grain rice (brown or Basmati)
• 1 (28 ounce) can crushed tomatoes
• 2 (15 ounce) cans diced tomatoes
• 7 cups water or broth
• 2 cups cauliflower florets
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 6 fresh garlic cloves, diced

Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.

Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.

After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.

Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.

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