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

1. 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.

2. 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.

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