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Peel and chop onion and garlic. Wash, peel and cut
celery into thin slices. Heat the butter in a large pot, sauté onions,
garlic and celery.
Stir in tomato paste and rice. Douse with soup and season with salt,
pepper and oregano.
Cover and simmer for 10 minutes. Rinse beans with cold water and add
just before the end of cooking into soup and bring to a boil.
Serve the soup with grated cheese sprinkled. |
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