Abruzzi Celery Soup

I love the taste of celery, and just picked up a wonderful flavorful bunch at the farmer's market this weekend. The best thing to do with celery is celery soup -- but the standard French recipe, a sophisticated puree with leeks and potatoes -- is designed to be a gentle first course to be followed by a robust entree, and is not satisfying as a standalone dish. I found this very nice Italian recipe online, an excellent one-dish meal with some crusty bread.

1 T olive oil
1 small onion, diced
2 slices of bacon, diced
1 T tomato paste
1 bunch of celery, diced into 1/2 inch pieces
3 cups broth (chicken or vegetable)
1/4 cup uncooked rice
salt, pepper, and grated Parmesan cheese to taste.

Heat oil in a large heavy saucepan. Add onion and bacon and saute gently until onion begins to brown. Stir in tomato paste and celery and saute 5 minutes. Add stock and simmer for 20 minutes. Add rice and simmer until tender, about 20 minutes. Salt and pepper to taste. Pour into bowls and sprinkle with parmesan to taste. Serves 2.