Soup Palermo Style

1/2 lb Dried kidney or lentil beans

1 ea Stalk celery, diced

1 c Uncooked rice, rinsed

1/2 lb Dried chestnuts, shelled

1 sm Onion, chopped

4 T Olive oil

Salt/pepper

Soak beans and chestnuts overnight, drain. Place in large kettle with 3 quarts of cold water. Add celery and onions. Simmer until beans and

chestnuts are soft (about 1 1/2 hours). Add rice, oil, and seasonings. Stir constantly with wooden spoon, until rice is tender (about 20 minutes). If necessary, add more water as it is absorbed by the rice. Serve immediately.