Bean Soup

• Broth from Beans with Celery
• 1 cup uncooked Italian arborio or American Carolina rice
• ¼ cup

Bring the bean broth to the boil. Add the rice and cook for 20 minutes. Turn off the heat, ladle into a soup tureen, and add the olive oil, salt, and pepper to taste. If you want a thicker soup, you can add additional cooked beans. Serve hot with bread and red pepper flakes if desired.