Tomato Soup with Pepperoni and Beans Recipe

Heat 1 tablespoon oil in a large pot over medium heat. Add then sauté pepperoni. Stir in chickpeas and white beans. Season with paprika, salt and pepper; sauté until heated through. Transfer to a plate, and set aside.

In the same pot, heat remaining oil. Add onion and garlic; sauté until softened. Pour in beef broth, bring to a boil, and lower heat to simmer. Stir in tomatoes, peas, rice and pepperoni mixture into the pot. Simmer until heated through. Season with salt and pepper, to taste. Ladle into bowls, and serve while hot.

Recipe originally published in the September 2014 issue of Good Housekeeping Philippines.