| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Tuscan |
Tuscan, *new-acq, Soups, Carrots, Rice |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Extra-virgin olive oil |
| 1 |
md |
Onion; minced |
| 2 |
sm |
Carrots; diced |
| 1 |
|
Stalk celery; diced |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 6 |
c |
Vegetable broth |
| 1/2 |
c |
Short grain rice |
| 1 1/2 |
c |
Chopped carrot tops |
| 4 |
tb |
Fresh grated Parmigiano-Reggiano |
INSTRUCTIONS
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.
SERVES 4; TIME: 45 60 minutes, Easy. mc-PER 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 garlic-rubbed bread.
>"Minestra di Foglie di Carote," or "Carrot-Top 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 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 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 MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26,
1998
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