Ingredients

Garlic – chopped (to taste)
2-3 whole tomatoes – from a can; break them up
2-3 celery stalks – thinly sliced
Basil and Oregano – dried, and lots of it (about 3 tbsp. each)
Salt and pepper (fresh – use kosher salt if you have it)
A pinch of sugar

 

The makinf of...
Sauté above ingredients in pot with 1/4" oil – yes, lots of it, and simmer until celery is soft (30 min. or more).

Add to it:
1 can white kidney beans – do not rinse them
1 can water or chicken stock (my preference is stock)

Simmer slightly, then add 1 cup al dente rice when you are near serving. The rice should be precooked and drained (if excess water).

Cover, simmer slightly to warm everything, and server with nice crusty bread.
Top with freshly grated Parmesan cheese.

 

Tip: if you find it too thick, you can add a bit more water or chicken stock – 1/2 cup at a time.

A twist: I made it lately and added a chopped onion with the first mixture. Gives it a nice flavour. Experiment... it's all about the flavours you like. Recently, I tried Romano beans and it was also excellent. Next time, I will try red kidney beans.

This soup gets better the next day after all flavours have come together. When reheating, you'll most likely need to add a bit of water (or chicken stock) as it will be thick.