Total Calories: 277
1 Soak the mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to remove any grit, paying special attention to the stems, where soil collects. Chop the mushrooms coarsely. Strain the mushroom liquid through a paper coffee filter into a bowl and reserve.
2 In a large pot, combine the mushrooms and their liquid, the carrots, celery, onion, tomato, parsley, and broth. Bring it to a simmer. Cook until the vegetables are tender, about 20 minutes.
3 Add the beans and rice and salt and pepper to taste. Cook until the rice is tender, 20 minutes, stirring occasionally. Serve hot or warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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