Rice And Potato Soup

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 8 tablespoons olive oil
• 2 large potatoes
• 1 small carrot
• 10 cm celery
• 1 teaspoon parsley
• 1/4 small onion
• 1 garlic clove
• 4 tablespoons tomato puree
• 1 cup risotto rice
• 4 tablespoons parmigiano-reggiano cheese

Recipe

• 1 cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares.
• 2 chop onion, garlic, carrot, celery and parsely into a very very thin mix known in rome as "battuto", beaten.
• 3 in a deep pot heat the oil, add the chopped vegetables and stir for a few seconds. add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries.
• 4 pour at least 4 cups of water and, when it boils, add the potatoes. let the soup cook for a few minutes until the potatoes are tender, then add the rice.
• 5 bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano.