Ingredients Jump to Instructions ↓

  1. 3 md Carrots

  2. 2 md Boiling potatoes

  3. 1/4 lb Parmesan cheese

  4. 6 tb Olive oil

  5. 2 tb Tomato paste

  6. 2 md Celery stalks

  7. 3 qt Basic Broth

  8. 2 Bay leaves

  9. 1 c Arborio rice

  10. 7 oz

  11. 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,

  12. 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

  13. 8 to 10 servings.


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