2 c. cooked white beans
1/2 c. rice
2 tbsp. olive oil
1 med. onion, chopped
1 stalk celery, cut in small pieces
2 lg. fresh tomaotes, peeled, and chopped
1/8 tsp. crushed red pepper
1 tsp. salt
6 c. water
2 tbsp. grated Romano cheese

Heat oil in soup pan, add onion and celery and brown. Add tomatoes, red pepper, salt, beans and water and bring to boiling point. Add rice and continue cooking 20 minutes. Sprinkle with Romano cheese and serve.