Tuscan Carrot Top And Rice Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 98.0
- Total Fat: 6.0 g
- Cholesterol: 2.0 mg
- Sodium: 739.9 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.0 g
View full nutritional breakdown of Tuscan Carrot Top And Rice Soup calories by ingredient
Introduction
The parsley in the recipe is actually Carrot Tops The parsley in the recipe is actually Carrot TopsNumber of Servings: 8
Ingredients
-
3 tbsp extra-virgin olive oil
1 med onion; minced
2 small carrots; diced
1 stalk celery; diced
3 cloves garlic; minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 cups vegetable broth
1/2 cup short grain rice
1 1/2 cups chopped carrot tops
4 tbsp fresh grated parmigiano-reggiano cheese
Directions
1. Heat the oil in a large pot. Saute onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add salt and pepper, and pour in broth. Bring to a boil.
2. Add rice 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 rice is tender, pour soup into four bowls. Sprinkle with cheese.
You could also do 2 pounds of cubed potatoes instead of the rice.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVEBYTHEBEACH.
2. Add rice 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 rice is tender, pour soup into four bowls. Sprinkle with cheese.
You could also do 2 pounds of cubed potatoes instead of the rice.
Number of Servings: 8
Recipe submitted by SparkPeople user LOVEBYTHEBEACH.