Try this Potato and Rice Soup (Patata E Risi) recipe, or contribute your own.
Suggest a better descriptionPREPARATION: 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.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 146 | ||
Calories from Fat: 61 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 12.3mg | 4 % | |
Sodium 330.3mg | 11 % | |
Potassium 445mg | 12 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 12.5g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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