Rice and Potato Soup

Name: Rice and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons olive oil; 2 large potatoes; 1 small carrot; 10 cm celery; 1 teaspoon parsley; 14 small onion; 1 garlic clove; 4 tablespoons tomato puree; 1 cup risotto rice; 4 tablespoons parmigiano-reggiano cheese

Eats Now Editorial Team · 701 kcal · Soups & Stews

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add the chopped vegetables and stir for a few seconds.""

Serves 4 Soups & Stews

Servings: persons

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

1
["Cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares.", "Chop onion, garlic, carrot, celery and parsely into a very very thin mix known in Rome as ""battuto"

701

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 tablespoons olive oil, 2 large potatoes, 1 small carrot, 10 cm celery, and more.

Yes, Rice and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
701 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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