tuscan carrot top and rice soup

contributed by Nancy

I have to admit I have never used carrot tops before. I always thought they were pretty, but that was about it.  In searching for carrot top recipes something kept coming up in my recipe search.  An Italian soup that sounded perfect for a rainy day.  I have since adopted the Tuscan saying: Non si tira via niente—nothing gets thrown away – and that is particularly appropriate for this soup. Carrot tops are almost always discarded.  They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable saute’s.  This is my take on a recipe by Anne Bianchi from Solo Verdura.

3 tablespoons extra-virgin olive oil
1 medium onion, minced
3 small carrots, diced
1 stalk celery, diced
3 cloves garlic, minced
1/2 teaspoons salt
1/2 teaspoons freshly ground black pepper
6 cups vegetable broth
1/2 c short grain rice
1 1/2 cups chopped carrot tops
4 tablespoons 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, and serve.

Cook’s notes: I have also used other rice, which will vary the cooking time, but it’s just important that the rice is tender.  If you don’t add the cheese, you might need to add some extra salt.