Potato and Pasta Soup - Lidia

Ingredients

• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 3 medium russet potatoes, peeled and cut into 1/2 inch cubes (about 1 3/4 pounds)
• 2 medium carrots, diced
• 2 stalks celery, diced
• Kosher salt and peperoncino
• 2 tablespoons tomato paste
• 4 fresh bay leaves
• 1 or 2 pieces of rind from a wedge of Grana Padano, washed (you can save the rind from the cheese you'll need below)
• 1 cup small pasta shapes (pastina, ditalini, pennette, etc...)
• 1/3 cup chopped fresh Italian parsley
• Grated Grana Padano, for serving