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Bean Soup Italianne

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1 cup dried beans
1 tablespoon chopped onion
1 stalk celery, chop
1/3 teaspoon pepper (spice)
1/2 teaspoon salt
1 cup tomato pulp
1 cup cooked rice
1/4 cup olive oil
(1 cup chopped cabbage may be added)
parmesan cheese


Soak beans overnight in cold water. Drain. Add 5 cups cold water and shimmer until tender. Add more water if needed. Cook onion and celery in hot oil until light brown, add seasoning and tomato. Add hot beans and rice. Cook mixture for 30 minutes, serve with grated cheese and paprika.

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