Rice and Potato Soup Recipe
Recipe provided by Lidia Bastianich
- Serves: 4
- Total Time: 1 hour 5 minutes
- Preparation: 5 minutes
- Cooking: 1 hour
Nutrition Facts Per Serving
- Serving Size: 1 of 4 servings
- Calories: 548
- Total Fat: 15 g
- Saturated Fat: 3 g
- Carbohydrates: 82 g
- Dietary Fiber: 5 g
- Sugars: 12 g
- Protein: 21 g
- Cholesterol: 18 mg
- Sodium: 1850 mg
Ingredients
- 2 tablespoons olive oil
- 2 potatoes, peeled and chopped into cubes
- 2 carrots, grated
- 2 teaspoons tomato paste
- 10 cups hot chicken broth
- 2 bay leaves
- Salt and freshly ground black pepper
- 1 cup long-grain rice
- Grated Parmigiano
Instructions
- In a large pot, saut the potatoes in olive oil, turning occasionally, until they turn golden brown, about 5 minutes. Add the shredded carrots and cook for another 2 to 3 minutes while stirring with a wooden spoon.
- Stir in the tomato paste, then pour in the hot chicken broth along with the bay leaves. Season with salt and pepper. Cover the pot and let it simmer for 40 minutes. Add the rice and cook for an additional 12 minutes, or until the rice is fully cooked.
- Remove and discard the bay leaves, taste and adjust seasoning as needed, then serve with a sprinkle of grated Parmigiano cheese.
