This recipe called for pasta, but I replaced it with brown rice.

2 T. extra virgin olive oil
6 oz. cooked and chopped bacon
1 large onion, chopped (about 2 cups)
2 celery ribs chopped fine
8 garlic cloves minced (about 2 T.)
1 1/2 tsp. dried oregano
1 1/2 tsp red pepper flakes
1 1/2 tsp. anchovy paste
56 oz. diced tomatoes, with juice
2 parmesan cheese rinds (buy the triangles in with other fine cheeses, and cut off just the rind-about 2inches up. Save the rest to grate for use on top of this soup and other recipes you may have.)
4 cans cannellini beans drained and rinsed
3 cups low sodium chicken broth
2 cups cooked brown rice
1/3 cup + 1 T. chopped parsley
salt and pepper to taste

Heat oil in soup pot over medium-high heat (about 1 minute). Add celery and onion, cook stirring occasionally until veggies are softened (about 3-5 minutes). Add bacon, garlic, oregano, red pepper flakes and anchovy paste, stirring constantly, until fragrant (about a minute). Add tomatoes, scraping up any browned bits from the bottom of the pan. Add cheese rind and beans, bring to boil, then reduce heat to low and simmer to blend flavors 10 minutes. Add chicken broth, 2 1/2 cups of water, 2 T. salt; increase to high and bring to boil. Add rice and cook until mixed.

Discard cheese rind. Off heat, stir in parsley; adjust seasoning with salt and pepper. Sprinkle with parmesan cheese and chopped parsley before serving.

Submitted by Beth E. From Bon Appetit!