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Italian Celery Soup

2 tablespoons olive oil
1 onion, finely chopped
3-4 bacon slices, diced
2 tablespoons tomato paste
2 bunches celery, cut in 1/2" slices
1 quart hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup grated Parmesan cheese

Heat oil in large saucepan. Add onion and bacon; saute until onion begins to brown. Stir in tomato paste and celery. Cook 5 minutes; stir occasionally. Gradually stir in stock or broth. Cover and simmer 20 minutes. Season with salt and pepper. Stir rice into soup; simmer 15 minutes or until rice is tender. Pour into tureen or serve in individual bowls. Sprinkle cheese over the top.