Rice and Potato Soup
- 2 tablespoons olive oil
- 2 potatoes, peeled and diced
- 2 carrots, shredded
- 2 teaspoons tomato paste
- 10 cups hot chicken stock
- 2 bay leaves
- Salt and freshly ground pepper
- 1 cup long grain rice
- Grated Parmigiano
In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
Recipe courtesy of Lydia Bastianich
Recipe courtesy of Food Network Kitchen