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.