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This recipe comes to us through Just Food, and it is based on the idea that we do not need to throw away the leaves and stems of a vegetable, we can sometimes eat them--such as carrot tops!
3 Tablespoon Olive Oil 1 Medium Onion, diced
2 carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups vegetable broth
1/4 cup rice uncooked
1 1/2 cups carrot tops, chopped
1/4 cup parmesan cheese
Saute onion, carrots, celery and garlic in oil, approximately 5 min.
Add broth, salt, pepper and rice and let simmer 15 minutes until the rice in tender. Add carrot tops and let simmer 5 minutes.
Add cheese and serve. |
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Tuscan Carrot Top Soupposted Jul 29, 2011 11:12 PM by Glendale CSA |