Rice and Potato Soup Recipe

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Ingredients:

Serving

8 tbsp olive oil
2 large potatoes
1 small carrot
10 cm celery
1 tsp parsley
1/4 small onion
1 garlic clove
4 tbsp tomato puree
1 cup risotto rice
4 tbsp parmigiano-reggiano cheese

Directions:

Cut the potatos in small cubes or, for a faster and more cremy soup, into small, very thin squares.
Chop onion, garlic, carrot, celery and parsely into a very very thin mix known in Rome as battuto , beaten.
In a deep pot heat the oil, add the chopped vegetables and stir for a few seconds. Add the tomato souce and salt if needed, and let it cook for a couple of minutes until it fries.
Pour at least 4 cups of water and, when it boils, add the potatoes. Let the soup cook for a few minutes until the potatoes are tender, then add the rice.
Bring the soup to the table when the rice is still a bit hard, and let people add freshly grated parmigiano.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	553.33 Kcal (2317 kJ)
Calories from fat	260.08 Kcal
		% Daily Value*
Total Fat	28.9g	44%
Cholesterol	0.59mg	0%
Sodium	200.96mg	8%
Potassium	751.17mg	16%
Total Carbs	61.86g	21%
Sugars	7.35g	29%
Dietary Fiber	6.52g	26%
Protein	7.86g	16%
Vitamin C	9.4mg	16%
Vitamin A	0.8mg	26%
Iron	0.7mg	4%
Calcium	102.3mg	10%

Amount Per 100 g
Calories	153.83 Kcal (644 kJ)
Calories from fat	72.31 Kcal
		% Daily Value*
Total Fat	8.03g	44%
Cholesterol	0.16mg	0%
Sodium	55.87mg	8%
Potassium	208.84mg	16%
Total Carbs	17.2g	21%
Sugars	2.04g	29%
Dietary Fiber	1.81g	26%
Protein	2.18g	16%
Vitamin C	2.6mg	16%
Vitamin A	0.2mg	26%
Iron	0.2mg	4%
Calcium	28.4mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

12.7

Points
14

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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