Place oil in a large, heavy gauge soup pot. Heat over medium-low heat, then add the onion, carrots, celery and garlic. Saute for 5-7 minutes until translucent - take care not to burn the garlic! Add salt and pepper and saute for an additional 30 seconds.
Place broth in the pot and bring it to a boil. Once the liquid is bubbling, add the rice. Cook until the rice is almost tender, 15-20 minutes.
Add the carrot tops and stir well. Cook, stirring occasionally, for an additional 5 minutes.
Continue cooking until the rice is done.
Serve with a sprinkle of grated cheese and enjoy!