Carrot Top Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoon Extra-virgin olive oil1 medium Onion; minced2 small Carrots; diced1 Stalk celery; diced3 Cloves garlic; minced½ teaspoon Celery Salt (or to taste)½ teaspoon Freshly ground black pepper (or to taste)3 cup Vegetable broth3 cups Water½ cup Short grain rice1 1/2 cups carrot tops chopped4 tablespoon Fresh grated Parmigiano-Reggiano (optional)
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 water, 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
Number of Servings: 4
Recipe submitted by SparkPeople user GUNMETALGREY.
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
Number of Servings: 4
Recipe submitted by SparkPeople user GUNMETALGREY.
Nutritional Info Amount Per Serving
- Calories: 103.1
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 741.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.2 g
- Protein: 1.9 g
Member Reviews