Side Pannel
Carrot Top and Rice Soup (Tuscan)
Carrot Top and Rice Soup (Tuscan)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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.
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