Rice and Potato Soup

• 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.
2. Chop onion, garlic, carrot, celery and parsely into a very very thin mix known in Rome as "battuto", beaten.
3. In a deep pot heat the oil, add the chopped vegetables and stir for a few seconds.
4. Add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries.
5. Pour at least 4 cups of water and, when it boils, add the potatoes.
6. Let the soup cook for a few minutes until the potatoes are tender, then add the rice.
7. Bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano.

olive oil, potatoes, carrot, celery, parsley, onion, garlic, tomato puree, risotto rice, parmigianoreggiano cheese

Taken from www.food.com/recipe/rice-and-potato-soup-362290 (may not work)