3 md Carrots

2 md Boiling potatoes

1/4 lb Parmesan cheese

6 tb Olive oil

2 tb Tomato paste

2 md Celery stalks

3 qt Basic Broth (or canned

-chicken broth) 2 Bay leaves

1 c Arborio rice (or long-grain

-rice) (7 oz) Salt Freshly-ground black pepper PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into 1/2-inch dice. Grate the cheese (1 cup). COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and saute until lightly browned, about 5 minutes. Add carrots and tomato paste and cook until carrots soften, about 3 minutes. Cut celery stalks in half and add to the kettle along with the broth and bay leaves. Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally. Add rice and simmer until tender, 18 to 20 minutes longer. Discard celery and bay leaves. Season with salt, if necessary. SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and cheese. Makes 8 to 10 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters.