3 med. carrots
1/4 lb. Parmesan cheese
2 tbsp. tomato paste
3 qt. chicken broth
1 c. aborio or long grain rice
2 med. boiling potatoes
6 tbsp. olive oil
2 med. celery sticks
2 bay leaves
Salt & black pepper

Peel and coarsely shred the carrots. Peel and cut the potatoes into 1/2 inch dice. Heat the oil in a 6 quart soup kettle. Add potatoes and saute until lightly browned about 5 minutes. Add carrots and tomato paste and cook until carrots are softened about 3 minutes. Cut celery stalks in half and add to kettle, along with broth and bay leaves. Season with salt if necessary. Ladle into warm bowls and sprinkle with black pepper and cheese. Makes 8-10 servings.