Adapted from The Joy of Soup, this recipe serves 4.
2 Tbsp olive oil
1 medium onion, finely
chopped
3-4 bacon slices, diced
2 Tbsp tomato paste
2
bunches celery, strings removed, cut in 1/2" slices
1 quart hot
chicken or vegetable stock
1 rind from a wedge of
Parmigiano-Reggiano cheese, any size you have
Kosher salt and fresh
black pepper, to taste
1/2 cup uncooked long-grain white rice
1/4
cup grated Parmigiano-Reggiano cheese
Heat oil over medium heat in large saucepan or Dutch oven with a tight-fitting lid. Add onion and bacon; saute until the onion begins to brown.
Stir in tomato paste and celery. Cook 5 minutes, stirring occasionally. Gradually stir in the stock. Add the cheese rind. Cover and simmer 20 minutes. Season with salt and pepper, to taste. (Even if you use homemade chicken stock, the bacon adds plenty of salt, so taste before you salt the soup. I used close to a teaspoon of black pepper, because I love it.)
Add the rice and simmer, covered, 10 minutes or until rice is tender. Pour into a tureen or individual serving bowls, and sprinkle grated cheese over the top.