Red Beans and Rice

1 Tbs. olive oil
2 stalks celery with leaves, sliced
1 medium red onion, coarsely chopped
2 garlic cloves, finely chopped
½ tsp thyme
1 bay leaf
2 cans red kidney beans, rinsed and drained
1 cup of vegetable broth
1 Tbs. plus 2 tsp parsley
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
1 cup rice, cooked as label directs
In a 4 qt. saucepan, heat oil over medium heat. Add celery, onion, garlic, thyme, and bay leaf; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes. Stir in beans, broth, 1 Tbs. parsley, Worcestershire sauce and hot pepper sauce. Cook, stirring occasionally, until heated through. Discard bay leaf. To serve, spoon hot rice, then bean mixture into large soup bowls. Sprinkle with remaining 1 tsp parsley.