Cover beans in a good quantity of lightly salted water and bring to a boil. Simmer, uncovered, over very low heat until beans are tender.

In a large saucepan, heat olive oil and saute the chopped onion, celery, and hot pepper until the onions begin to brown (about 10 minutes). Add garlic. (Tip: chopped vegetables briefly in a food processor).

Stir in tomatoes (4 chopped ripe, fresh tomatoes may be substituted when in season). Add the beans, basil and oregano (again, fresh herbs may be substituted, when available) chicken base (or bouillon) and the water in which they were cooked. Remove from heat and set aside or refrigerate until 20 minutes before ready to serve.

The rice will be cooked after 20 minutes or so. Taste and add salt and pepper, to taste, and adjust other seasonings, if desired.

Serve soup sprinkled with freshly grated Parmesan cheese.

Optional: Serve with crusty portions of Italian bread sprinkled with Parmesan cheese, then toasted or grilled.

Drizzle lightly with olive oil dressing infused with a pinch of minced garlic, oregano, basil, red pepper flakes and chopped oil cured black olives.

Slices of sweet vinegar peppers and grilled pork chops are a traditional accompaniment.