Rice and Potato Soup

1. 1

   In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes.

2. 2

   Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.

3. 3

   Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper.

4. 4

   Cover the pot and simmer for 40 minutes.

5. 5

   Add the rice and cook 12 minutes longer or until rice is tender.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.