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The restaurant Felidia is well-known for its fine Northern Italian cooking. The executive chef is Lydia Bastianich. 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.
nutrition information per serving
152 calories; 3g total fat; 0mg cholesterol; 187mg sodium; 22g carbohydrates; 1g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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