After my big garden haul , I needed an idea of what to do with all the carrot tops that I had left over– I didn’t want to just toss them. So I asked around and this is what I ended up with 🙂
Tuscan Carrot Top Soup.
3 T olive oil (or sunflower oil)
1 onion (medium, minced)
2 carrots (small, diced)
1 celery (stalk, diced)
3 clv garlic (minced)
1⁄2 t salt
1⁄2 t pepper (freshly ground)
6 c vegetable broth
1⁄2 c rice (short grain, or substitue local wild rice)
1 1⁄2 c carrot tops (chopped)
4 T parmigiano-reggiano cheese (grated)
Place oil in a large, heavy gauge soup pot. Heat over medium-low heat, then add the onion, carrots, celery and garlic. Saute for 5-7 minutes until translucent – take care not to burn the garlic! Add salt and pepper and saute for an additional 30 seconds.
Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the rice. Cook until the rice is almost tender, 15-20 minutes.
Add the carrot tops and stir well. Cook, stirring occasionally, for an additional 5 minutes.
Continue cooking until the rice is done.
Serve with a sprinkle of grated cheese and enjoy!
It’s amazing 🙂 and at only about 175 calories per serving, it’s healthy for you!