Part 59 (2/2)

Ladle the soup into bowls and top with the sauteed mushrooms.

TOMATO-RICE SOUP WITH ROASTED GARLIC AND NAVY BEANS.

SERVES 10 TO 12.

TIME: 45 MINUTES.

Roasted garlic gives this pantry-staple tomato soup a little something special. Navy beans add protein and make it a complete meal. And since this recipe makes so much, it's a perfect contender for freezing and eating throughout the month. Or, you can keep it in the fridge to eat throughout the week and forget that you ever ate anything else.

Use long-grain brown rice, not short-grain, because that kind doesn't like to cook in tomato broth.

If you don't have any roasted garlic hanging around and don't intend on making any, then saute 6 cloves of minced garlic along with the onion.

2 bulbs garlic

1 tablespoon olive oil

1 medium-size yellow onion, diced as small as possible

1 cup long-grain brown rice

2 bay leaves

2 teaspoons dried thyme

1 teaspoon dried marjoram

2 teaspoons salt

Several pinches of freshly ground black pepper

2 (28-ounce) cans crushed tomatoes

1 (15-ounce) can navy beans, drained and rinsed (about 1 cups)

PREHEAT THE oven to 425F. Following the directions on page 32, roast the garlic for about 45 minutes, until soft. You should be able to feel if it's soft by pressing with a knife or your finger. Don't burn yourself, though.

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