Ingredients

• 5 tablespoons olive oil
• 0.25 pounds bacon , chopped
• 0.75 cups diced cooked ham
• 3 large stalks celery , thinly sliced, leaves reserved and chopped
• 1 onion , finely chopped
• 3 carrots , finely chopped
• 2 cloves garlic , crushed
• 1 , 28 ounce
• 1 quart chicken broth
• 0.67 cups brown rice
• salt and pepper to taste
• 1 , 15 ounce
• 1 , 15 ounce
• 0.25 cups chopped fresh parsley

Instructions

1. 1 In a large pot over medium heat, cook bacon in olive oil until brown. Stir in ham and cook a few minutes more. Stir in celery (reserve the leaves), onion and carrot and cook until vegetables are tender, 5 minutes. Stir in garlic and cook 1 minute more.
2. 2 Stir in tomatoes, broth, rice, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are soft and rice is nearly tender.
3. 3 Stir in cranberry beans and white beans and heat through. Stir in parsley and celery leaves and remove from heat. Serve hot.

Nutrition per serving