Soak the beans and chestnuts overnight. Drain. In a large pot or Dutch oven, combine the beans, chestnuts, onion and celery with 3 quarts cold water. Bring to a boil, lower heat and simmer until beans and chestnuts are soft, about 1 1/2 hours. Add the rice, oil and salt and pepper to taste. Simmer, stirring often, until the rice is tender, about 20 minutes. Add additional water if the soup is too thick. Taste and adjust seasonings. Serves 6 to 8
Per Serving: 351 Calories (21.5% from fat); 8g Fat (1g Sat, 5g Mono, 1g Poly); 10g Protein, 59g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 167mg Sodium. Food Exchanges: 4 Grain (Starch); 1/2 Lean Meat; 1 1/2 Fat.