Carrot top and rice soup (tuscan)

Yield: 4 Servings

Measure Ingredient
3 tablespoons Extra-virgin olive oil
1 medium Onion; minced
2 smalls Carrots; diced
1 \N Stalk celery; diced
3 \N Cloves garlic; minced
½ teaspoon Salt
½ teaspoon Freshly ground black pepper
6 cups Vegetable broth
½ cup Short grain rice
1½ cup Chopped carrot tops
4 tablespoons Fresh grated Parmigiano-Reggiano

1. Heat the oil in a large, heavy-gauge soup pot. Saute the onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add the salt and pepper, pour in the broth, and bring to a boil.

2. Add the rice to the broth and cook for 15 minutes or until the rice is almost tender. Add the carrot tops and cook for 5 more minutes, mixing well.

3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.

SERVES 4; TIME: 45 60 minutes, Easy. mc-PER SERVING 33% cff: 480cals; 18 g fat

VARIATIONS: Instead of rice, add 2 pounds cubed potatoes at the same time as the broth. Or serve the soup over garlic-rubbed bread.

>"Minestra di Foglie di Carote," or "Carrot-Top and Rice Soup," from SOLO VERDURA, by Anne Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98 Notes: There is a Tuscan saying: Non si tira via niente -- nothing gets thrown away -- that is particulary appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable saute's. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves.

Recipe by: SOLO VERDURA, by Anne Bianchi Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 26, 1998

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