Tomato Rice Soup With Garlic And Cannellini Beans - cooking recipe

Ingredients

1 tablespoon butter
1 medium onion, finely diced
2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
2 teaspoons salt
2 bay leaves
1 cup long grain rice (brown or Basmati)
1 (28 ounce) can crushed tomatoes
2 (15 ounce) cans diced tomatoes
7 cups water or 7 cups broth
2 cups cauliflower florets
1 (15 ounce) can cannellini beans, drained and rinsed
6 fresh garlic cloves, diced

Preparation

Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes.
Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally.
After 20 minutes add the cauliflower and cook until just tender, about 5 minutes.
Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness.
Serve with a grilled cheese sandwich for a special treat:-).