Categories: Soups
Ingredients
- 1 tbsp olive oil
- 1 medium bulb fennel, trimmed and chopped, reserving some feathery tops
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1/2 tsp dried oregano leaves
- 1 28 oz can whole tomatoes in thick puree
- 3 cups water
- 1 tbsp brown sugar
- 1/2 tsp salt
- 1/2 cup uncooked white rice
- 1 15 oz can black beans, drained and rinsed
- 1/2 tsp ground black pepper
- 6 tbsp grated Parmesan cheese
Directions
-
In a large saucepan, heat oil over medium heat. Add chopped fennel and onion; saute 5 minutes. Add garlic and oregano; cook 2 minutes. Strain tomatoes, reserving liquid. Seed and coarsely chop tomatoes; add to fennel mixture. Stir in the reserved tomato liquid, water, brown sugar, and salt. Reduce heat and simmer 15 minutes.
-
Add rice to soup mixture; cover and cook 20-25 minutes or until rice is tender. Stir in black beans and black pepper; cook 5 minutes. Divide soup among bowls and top each with cheese and reserved feathery tops of fennel.