Potato And Rice

2 md Boiling potatoes

1/4 lb Parmesan cheese

6 tb Olive oil

2 tb Tomato paste

2 md Celery stalks

3 qt Basic Broth

2 Bay leaves

1 c Arborio rice

7 oz

1/2-inch dice. Grate the cheese (1 cup). COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and saute until lightly browned, about 5 minutes. Add carrots and tomato paste and cook until carrots soften, about 3 minutes. Cut celery stalks in half and add to the kettle along with the broth and bay leaves. Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally. Add rice and simmer until tender,

18 to 20 minutes longer. Discard celery and bay leaves. Season with salt, if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and cheese. Makes

8 to 10 servings.