Potato & Rice Soup

This is the kind of cold-weather Italian soup that doesn’t get the same press as minestrone but earns its place at the table. Browning the diced potatoes in olive oil before adding liquid is the technique that builds a deep, savory base. You get caramelization on the cubes that wouldn’t happen if everything went into the pot at once.

The two whole celery stalks simmering in the broth are a classic Italian trick. They infuse the soup with herby celery flavor, then come out before serving so you don’t end up with stringy celery in your bite. Bay leaves do the same kind of background-flavor work.

Arborio rice thickens the broth as it cooks, releasing starch that gives the soup a body somewhere between a thin minestrone and a brothy risotto. Long-grain rice works too but won’t give the same silky texture.

Pro Tips

• Use real Parmigiano-Reggiano if you can spring for it, the saltiness and complexity transform a simple soup.
• Tomato paste is doing more than coloring, browning it briefly in oil before adding the broth deepens the umami massively.
• Don’t add the rice too early, it loses bite if it sits in the hot broth for more than 30 minutes.
• Save Parmesan rinds in the freezer and toss one into the simmer for an extra depth boost.

Variations

• Add a can of cannellini beans in the last 10 minutes for a heartier soup.
• Stir in chopped fresh kale or escarole at the end for a green-flecked version.
• Sub orzo or pastina for the rice for a different starch and texture.