Celery-Rice Soup

Celery appears often in recipes but rarely gets to play a starring role. This soup is an exception, since the flavor of the celery is what defines it. The potatoes and rice have the supporting parts.

Serves 4

INGREDIENTS:

• 1 large onion, chopped
• 3 tablespoons extra-virgin olive oil
• 4 celery ribs, chopped
• 2 medium waxy potatoes, such as Yukon Golds, peeled and chopped
• 6 cups Rich Vegetable Broth or chicken broth
• ½ cup long-grain white rice
• Salt and freshly ground pepper
• 2 tablespoons chopped fresh parsley
• ½ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. In a large pot, cook the onion in the olive oil over medium heat until tender and golden, about 8 minutes.
2. Add the celery and potatoes and stir well.
3. Add the broth, bring to a simmer, and cook for 20 minutes, or until the vegetables are tender.
4. Stir in the rice and salt and pepper to taste, lower the heat, and cook, stirring occasionally, for 20 minutes, or until the rice is tender.
5. Stir in the parsley.
6. Serve sprinkled with the cheese.