• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carrot Top and Rice Soup (Tuscan)

  • Recipe Submitted by on

Category: Carrots, Soups, Rice

 Ingredients List

  • 3 tb Extra-virgin olive oil
  • 1 md Onion; minced
  • 2 sm Carrots; diced
  • 1 Stalk celery; diced
  • 3 Cloves garlic; minced
  • 1/2 ts Salt
  • 1/2 ts Freshly ground black pepper
  • 6 c Vegetable broth
  • 1/2 c Short grain rice
  • 1 1/2 c Chopped carrot tops
  • 4 tb 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

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.

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