Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups onion, chopped (red onion, about 1 medium onion)
- 1/2 cup celery, chopped (about 1 stalk)
- 1 1/2 cups chopped red bell pepper (seeded and chopped, about 1 large pepper)
- 3/4 cups chopped green bell pepper (seeded and chopped, about 1/2 pepper)
- 1 teaspoon garlic, minced (or grated, about 1 large clove)
- 2 tablespoons dried Italian herbs
- 1 can (14.5 ounce) diced tomatoes
- 9 cups water
- 3/4 cup dried white beans (or one 14.5 oz. can)
- 50 grams dry rice (white, 1/4 cup)
- 3 cups Swiss chard (washed and chopped Swiss chard, remove large stems)
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
How to Make
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Step 1: Heat oil in soup pot over medium-high heat.
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Step 2: Saute onions, celery and peppers until onion is translucent. Add garlic, cook an additional minute.
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Step 3: Add Italian herbs and tomatoes, cook for an additional minute.
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Step 4: Add cold water and beans, bring to boil. Lower heat and cook until beans are tender - about 45 minutes. (If using canned beans, cook about 10 minutes.)
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Step 5: Stir in rice and chard. Cook for about 15 minutes, until rice is cooked.
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Step 6: Season with salt and pepper to taste.
We hope you enjoy this recipe!
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