Oh, boy, what a neat cookbook! I might actually have to buy it someday (which, because I work in the library, I don't do real often so that is saying a lot).
Here is my minor adaptation of one recipe from the book which both Matt and I really enjoyed. It was called a soup, but unless I seriously mis-measured (which I don't think I did) it really wasn't very soup-like, really. Most of the liquid cooked off leaving no broth to speak of. But, it was a delicious bean, rice, and tomato dinner. If you wanted it to be a real soup instead of a "soup" you might just add a few extra cups of stock.
"Soup" of Rice and White Beans
2 cups dried cannellini beans
2 cloves garlic, peeled
3 Tablespoons olive oil
1 medium onion, finely chopped
1 rib celery, finely chopped
1 teaspoon dried Italian seasoning
pinch of red pepper flakes
2 cups tomatoes, chopped with juice
Soak beans for 8+ hours. Drain. Rinse. Drain.
Combine beans, garlic, and 8 cups of water over medium heat.
When it begins to boil lower the heat and simmer uncovered for about 1 hour, until the beans are tender.
Meanwhile, heat the oil in a skillet over medium heat.
Add onion, herbs, celery, and crushed red pepper.
Stir frequently for about 10 minutes until the onions and celery are tender.
Add the tomatoes.
Continue cooking and stirring for another 15 - 20 minutes.
When the beans are tender add the tomato mixture to them.
Cook another 10 minutes.
Stir in rice and continue cooking 20 more minutes until the rice is tender, yet firm to the bite.