Recipe - Carrot Top And Rice Soup (Tuscan)

3 tablespoon Extravirgin olive oil
1 md Onion; minced
2 small Carrots; minced
1 Stalk celery; minced
3 Cloves garlic; minced
One half teaspoon Salt
One half teaspoon Freshly ground black pepper
6 cup Vegetable broth
One half cup Short grain rice
1 One half cup Chopped carrot tops
4 tablespoon Fresh grated
ParmigianoReggiano

1. Heat the oil in a large, heavygauge 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. mcPER 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 garlicrubbed bread.

"Minestra di Foglie di Carote," or "CarrotTop 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 visavis this soup. Carrot
tops are almost always discarded. But why? They have the same sweetearthy
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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 26,
1998