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Rice and Potato Soup

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 10 servings
The restaurant Felidia is well-known for its fine Northern Italian cooking. The executive chef is Lydia Bostianich. Born on the Adriatic coast of Italy, she has devoted her life to good cooking. Besides the work in her restaurant, she teaches, writes cookbooks, and studies nutrition at Hunter College. She graciously shared her recipe for a delicious, nutritionally well-balanced rice and potato soup.
2 tablespoons olive oil
2 potatoes, peeled and diced
2 carrots, peeled and shredded
2 stalks celery, diced
2 tablespoons tomato paste
10 cups chicken stock, simmering
2 bay leaves
1 cup long-grain rice
Grated parmesan cheese
Chopped parsley
In a large saucepan or stockpot, heat the olive oil over medium heat. Add the potatoes and sauté for approximately 10 minutes. Add the carrots, celery, tomato paste, chicken stock, and bay leaves. Simmer for 40 minutes. Season with black pepper to taste. Stir in the long-grain rice and cook for 15 minutes more, until the rice is tender. Remove the bay leaves and skim off any foam.

Serve garnished with a few tablespoons of grated Parmesan and chopped parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 152
Sodium: 187mg
Fiber: 1g
Carbohydrates, Total: 22g
Protein: 8g
% Cal. from Fat: 18%
Fat. Total: 3g
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