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.

18 g fat

as the broth. Or serve the soup over garlic-rubbed bread.

>"Minestra di Foglie di Carote, " or "Carrot-Top and Rice Soup, " from Solo

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.