Instructions: In a deep, heavy 4- to 5-quart pot, heat the olive oil over medium heat.

Add the potatoes and cook, stirring occasionally with a wooden spoon, until lightly browned, about 5 minutes. Most likely, the potatoes will stick, but that is fine; adjust the level of heat to prevent the bits of potato that stick from getting too dark.

Stir in the carrots and celery and cook, stirring, until the carrots are softened, another 2 to 3 minutes.

Season lightly with salt. Add the tomato paste and stir to coat the vegetables. Add the hot stock and bay leaves and bring to a boil, scraping up the bits of potato on the bottom of the pot.

Adjust the level of heat to a simmer and season the soup lightly with salt and pepper. Cover the pot and simmer until the potatoes begin to fall apart, about 40 minutes.

(The soup can be prepared to this point up to 2 days in advance and refrigerated. Bring the soup to a simmer before continuing.)

Stir in the rice. Cook, stirring well, until the rice is tender but still firm, about 12 to 14 minutes.

Remove the bay leaves. Stir most of the parsley into the soup (reserving some for garnish). Check the seasoning. Serve in warm soup bowls, sprinkled with fresh parsley and the grated cheese.

Description: "Minestra di Riso e Patate"

Suggested Wine: pinot noir

NOTES : This is the soup to make when you dont know how to begin a meal.

It is simple, quick, tasty, and light.

I just saw the show where Lidia made this soup and I wanted some.

pat

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