Rice and Potato Soup

Ingredients:

• 2 quarts chicken stock (canned is fine)

• 2 tablespoons extra virgin olive oil

• 1 small onion, chopped

• 1 large potato diced (¼”)

• ½ cup uncooked white rice

• ½ cup chopped parsley

Directions:

In a large saucepan, with extra virgin olive oil, cook onions on high heat until transparent (stirring often). Add the potatoes and uncooked rice and continue to stir for 2-3 minutes. Reduce the heat to medium and add the chicken stock. Cook until potatoes and rice are tender. Add chopped parsley and simmer (with lid on) for another 7-10 minutes.

Sprinkle on the grated Parmesan cheese for added flavor and enjoy!