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.