3 tb extra-virgin olive oil
1 md onion; minced
2 sm carrots; diced
1 stalk celery; diced
3 cloves garlic; minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 c vegetable broth (or chicken)
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 well.
3. When the rice is done, pour the soup into four bowls, sprinkle with cheese,
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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