Ingredients
- 2 bulbs garlic
- 1 tablespoon olive oil
- 1 medium yellow onions, diced as small as possible
- 1 cup long-grain brown rice, (use long-grain not short-grain because that kind doesn't like to cook in tomato broth)
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- fresh ground black pepper, several pinches
- 2 28 ounce cans crushed tomatoes
- 1 15 oz can navy beans, drained and rinsed (about 1 1/2 cups)
Directions
Preheat the oven to 425 degrees.
Roasted garlic: With a heavy sharp knife, slice off approximately 1/2 inch of the entire top of the bulb, exposing the inside of the garlic cloves. Drizzle about 1 tablespoon of olive oil onto the top of the bulb, making sure the cut cloves are covered with oil and some oil sneaks into the spaces between the cloves. Wrap tightly in foil and bake for about 45 minutes, until the cloves are very soft and turned a deep golden color. You should be able to feel if it's soft by pressing with a knife or our finger. Don't burn yourself, though.
Preheat a soup pot over medium heat. Saute the onions in the olive oil for about 5 to 7 minutes, until translucent.
Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook, stirring for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water (that's 56 ounces of water).
Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes.
Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash the garlic to a relatively smooth consistency, then add to the soup once the rice is nearly tender.
When the rice is completely cooked, add the beans and heat through. Then it's ready to serve--just remove the bay leaves.
soup
Tomato-Rice soup with Roasted Garlic and Navy Beans. To import, drag image to your MacGourmet recipe box.