RICE AND POTATO SOUP

Rice and Potato Soup image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

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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

Steps:

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.
Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.