Rice and Potato Soup

Ingredients

• 320 g Carnaroli rice
• 650 g potatoes
• 100 g tomato purée (passata)
• Extra virgin olive oil, as needed
• 1 carrot
• ½ onion
• ½ celery stalk
• Salt, to taste
• Black pepper, to taste
• 1.5 L vegetable broth
• Pecorino Romano cheese, to taste
• Fresh basil, to taste

Instructions

1. To prepare the rice and potato soup, peel the potatoes and cut them into cubes of about 2 cm (¾ inch).
2. Meanwhile, pour a generous drizzle of extra virgin olive oil into a large pot.
3. Add the finely chopped carrot, onion, and celery. Sauté gently for a few minutes until softened, then add the diced potatoes.
4. Stir in the tomato purée, season with salt and pepper, and cover with hot vegetable broth. Simmer for about 20 minutes, or until the potatoes have softened.
5. Once the potatoes are tender, add the rice. Cook according to the time indicated on the package, adding more broth as needed to reach your desired consistency.
6. Serve the soup hot, finished with a drizzle of extra virgin olive oil, grated Pecorino Romano to taste, and a few fresh basil leaves.