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Ingredientes
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 med Onion, chopped
- 2 sm Carrots, diced
- 1 stalk celery, diced
- 3 x Cloves garlic, chopped
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 6 c. Vegetable broth
- 1/2 c. Short grain rice
- 1 1/2 c. Minced carrot tops
- 4 Tbsp. Fresh grated Parmigiano-Reggiano
Direcciones
- 1. Heat the oil in a large, heavy-gauge soup pot. Saute/fry the onion, carrots, celery and garlic for 5 min over low heat till translucent/soft. Add in the salt and pepper, pour in the broth, and bring to a boil.
- 2. Add in the rice to the broth and cook for 15 min or possibly till the rice is almost tender. Add in the carrot tops and cook for 5 more min, mixing well.
- 3. When the rice is done, pour the soup into four bowls, sprinkle with cheese, and serve.
- SERVES 4; TIME: 45 60 min, Easy.
- VARIATIONS: Instead of rice, add in 2 pounds cubed potatoes at the same time as the broth. Or possibly serve the soup over garlic-rubbed bread.
- Notes: There is a Tuscan saying: Non si tira via niente - nothing gets thrown away - which is particulary appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why They have the same sweet-earthy taste but with a hint of green which makes them perfect for soups or possibly vegetable saute/fry's. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 103 | 43% |
| Total Fat 11.66g | 15% |
| Saturated Fat 2.28g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1805mg | 75% |
| Potassium 165mg | 5% |
| Total Carbs 29.99g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.32g | 4% |
| Protein 4.11g | 7% |
