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!