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Tuscan Carrot Top Soup


  • 3 Tbsp olive oil
  • 1 onion, minced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 3 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cups vegetable broth
  • 1/2 cup rice
  • 1 1/2 cup carrot tops, chopped
  • 4 Tbsp parmigiano-reggiano cheese, grated


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!

Shared by Kristien G. (customer)