Tomato Rice Bean Soup Recipe
Ingredients
1 tablespoon vegetable oil
1/2 to 3/4 cup chopped onion
2 garlic cloves, minced
3 cups water
2 cups tomato puree
1 teaspoon chicken bouillon granules
1 cup quick-cooking brown rice
1 (16 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
2 cups coarsely chopped fresh spinach
2 teaspoons basil
1 teaspoon oregano
3 tablespoons grated Parmesan cheese
Directions
Heat the oil in a large saucepan or Dutch oven over medium heat.
Add the onion and garlic; cook for 2 minutes or until onion has softened.
Add the water, tomato puree, bouillon, rice, kidney beans, garbanzo beans, spinach, basil and oregano; bring to a boil.
Reduce heat and simmer, covered, for 5 to 10 minutes or until rice is tender.
Ladle into bowls.
Sprinkle with Parmesan cheese.
Add the onion and garlic; cook for 2 minutes or until onion has softened.
Add the water, tomato puree, bouillon, rice, kidney beans, garbanzo beans, spinach, basil and oregano; bring to a boil.
Reduce heat and simmer, covered, for 5 to 10 minutes or until rice is tender.
Ladle into bowls.
Sprinkle with Parmesan cheese.
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