Carrot Top Soup - It’s green, but it tastes like carrots. Who knew? I was certainly surprised when the leafy soup made of greens and rice tasted like it should be bright orange. Carrot tops are in season right now, at least in southwestern, PA, so try making a batch of this soup before it gets too hot outside!
Tuscan Carrot Top Soup
2-3 tablespoons olive oil
2 cups carrot tops/greens, chopped (if the carrots on the bottom are good and you don’t have another use for them, throw them in, too, but start with 2 cups of greens)
½ cup short grain rice (this is the traditional way, sometimes I also make it with ¾ cup of pasta, which is also yummy)
½ sweet onion
2 small cloves of garlic
2 ½ cups of chicken or vegetable stock
½ cup of water
Salt and pepper to taste
Heat olive oil in a soup pot. Sauté onion and garlic (and carrot roots if you’re using them) until onions are translucent. Add water and broth, bring to a boil. Add rice or pasta and boil until grains are tender. Add carrot tops and cook an additional 5-7 minutes. Season to taste. Serve with parmigiano and crusty bread, if desired.