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Ingredientes
- 3 med. carrots
- 1/4 pound Parmesan cheese
- 2 tbsp. tomato paste
- 3 quart. chicken broth
- 1 c. aborio or possibly long grain rice
- 2 med. boiling potatoes
- 6 tbsp. extra virgin olive oil
- 2 med. celery sticks
- 2 bay leaves
- Salt & black pepper
Direcciones
- Peel and coarsely shred the carrots. Peel and cut the potatoes into 1/2 inch dice. Heat the oil in a 6 qt soup kettle. Add in potatoes and saute/fry till lightly browned about 5 min. Add in carrots and tomato paste and cook till carrots are softened about 3 min. Cut celery stalks in half and add in to kettle, along with broth and bay leaves. Season with salt if necessary. Ladle into hot bowls and sprinkle with black pepper and cheese. Makes 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 475g | |
| Recipe makes 8 servings | |
| Calories 304 | |
| Calories from Fat 131 | 43% |
| Total Fat 14.81g | 19% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 835mg | 35% |
| Potassium 626mg | 18% |
| Total Carbs 30.45g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.09g | 1% |
| Protein 11.88g | 19% |
