Recipe for Potato and Rice Soup (Patata E Risi) 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
3 med Carrots
2 med Boiling potatoes
1/4 lb Parmesan cheese
6 tbl Olive oil
2 tbl Tomato paste
2 med Celery stalks
3 qt Basic Broth (or canned chicken broth)
2 x Bay leaves
1 cup Arborio rice (or long-grain rice) (7 oz)
Salt
Instructions:
Instructions: PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into 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.

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