Risi e Fagioli - Italian Rice And Bean Soup

4 quarts water
2 cups bean of choice - cranberry or cannellini are preferred
4 bay leaves
6 large cloves garlic, thinly sliced
3 ribs of celery with leaves, finely chopped
1 small onion, finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh Italian parsley, chopped
6 ounces tomato paste
1 medium tomato, chopped (juices included)
salt and pepper
4 cups cooked brown or white rice

Place water, beans, and bay leaves in a large covered soup pot. Bring to a boil over high heat, then lower to medium. Cook, covered, at a low to medium boil for 1 hour, stirring only once, after about 30 minutes. Add garlic, celery, onion, 1/4 cup of the olive oil, parsley, tomato paste, and the tomato. Raise heat to high, cover, and return to a full boil (this should take only a few minutes), then lower heat to medium. Cook, covered, at a medium boil for 1 1/4 hours, until the beans are nearly tender, stirring occasionally. Stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Continue cooking, uncovered, at a medium boil, for about 30 minutes, stirring occasionally, until the beans are tendersoft and the broth is creamy. Stir in the cooked rice. Cook until heated through. Taste for seasonings. Remove the bay leaves. Top with freshly grated Romano and pepper if desired.

Serves 8

* Claire's Classic American Vegetarian Cooking - Claire Criscuolo