| Prep time: | 15 Min |
| Cook time: | 45 Min |
| Ready in: | 1 Hr |
| SERVINGS: |
| Original yield: 10 servings |
INGREDIENTS
* 5 tablespoons olive oil
* 1/4 pound bacon, chopped
* 3/4 cup diced cooked ham
* 3 large stalks celery, thinly sliced, leaves reserved and chopped
* 1 onion, finely chopped
* 3 carrots, finely chopped
* 2 cloves garlic, crushed
* 1 (28 ounce) can whole peeled tomatoes, chopped
* 1 quart chicken broth
* 2/3 cup brown rice
* salt and pepper to taste
* 1 (15 ounce) can cranberry beans, drained
* 1 (15 ounce) can white beans, drained
* 1/4 cup chopped fresh parsley
DIRECTIONS
* In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
* Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
* Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.
