Recipe: Rice and Potato Soup by Lydia Bastianich

I found this recipe on the Food Network web site.

Rice and Potato Soup
Recipe courtesy of Lydia Bastianich

2 tablespoons olive oil
2 potatoes, peeled and diced
2 carrots, shredded
2 teaspoons tomato paste
10 cups hot chicken stock
2 bay leaves
Salt and freshly ground pepper
1 cup long grain rice
Grated Parmigiano

In a deep pot, cook the potatoes in the olive oil, turning occasionally, until brown, 5 minutes. Add the carrots and cook 2 to 3 minutes, stirring with a wooden spoon.
Add the tomato paste, stir, then add hot chicken stock, bay leaves and salt and pepper. Cover the pot and simmer for 40 minutes. Add the rice and cook 12 minutes longer or until rice is tender.
Remove and discard the bay leaves, adjust the seasoning and serve with sprinkled Parmesan cheese.