Makes 6 servings. Difficulty
3 Tablespoons olive oil 1 medium onion, chopped 2-3 carrots, peeled and chopped 2 medium celery ribs, chopped 3 large garlic cloves, minced 1 teaspoon fresh sage, chopped 1 teaspoon fresh thyme, chopped 1 bay leaf 1 15 oz. can garbanzo beans, drained and rinsed 1 15 oz. can black beans, drained and rinsed 1 15 oz. can sliced stewed tomatoes, undrained 8 cups gf vegetable stock 2 teaspoons salt, or more to taste Freshly ground black pepper 1-1/2 cups cooked rice Parmigiano Reggiano cheese, grated with a vegetable peeler for garnish
Heat the olive oil in a large saucepan set over medium heat. Add the onions, carrots, celery, garlic, herbs and bay leaf; sauté for 5 minutes or until the vegetables soften.
Add the tomatoes, vegetable stock and 2 teaspoons salt to the saucepan and bring to a boil. Reduce heat and simmer. Add the beans to the pan and continue to simmer for 20 minutes. Adjust seasonings to taste with salt and freshly ground black pepper. Add the cooked rice; continue to simmer for 10-15 minutes to let the flavors meld. Stir to prevent from scorching. Ladle soup into bowls and garnish with Parmigiano Reggiano cheese.