White Bean and Red Rice Soup


2 tbsp. olive oil, divided
1 large onion, diced
2 ribs celery, diced
4 cloves garlic, minced and divided
4 cups vegetable stock
3 cups white beans, cooked
8 ounces green chili sauce
½ cup lime juice, divided
2 tsp salt, divided
1 tsp pepper
1 1/2 cup Red Bhutan Rice
3 cups water
½ cup cilantro leaves


For Soup:  Over medium heat, in heavy bottomed soup pot, add 1 tablespoon olive oil. Once hot, add onions and celery.  Saute until softened and beginning to brown. Add half of the garlic and saute one minute longer  Add vegetable stock, white beans, chili sauce and ¼ cup lime juice to the pot.  Stir well to scrape up all browned bits on bottom of pan.  Season with 1 teaspoon salt and pepper. Turn heat to medium-low and simmer for 10 minutes.

For Rice:  In a medium pot, add rice, water and remaining salt.  Cook, covered, over medium heat until all liquid has been absorbed.  In a small bowl combine remaining olive oil, garlic and lime juice.  Whisk until combined.  Pour over rice and stir. Stir in cilantro leaves.
To Serve:  Ladle soup into bowls and add a scoop of rice to center of the bowl. Serves 6 to 8.