I love "free" salad and vegetables - beet leaves, carrot tops, radish leaves. They all taste great and most people chuck them out.
Radish leaves are great in salads. Carrot tops are also tasty in salads and they are equally delicious cooked.
I was inspired to make this soup because I bought a lovely bunch of fresh carrots with they lacy green tops in Chapel Market.
Vegetable, Flageolet & Rice Soup
1 large onion, chopped (250g)
3 cloves garlic, minced
1 yellow pepper, chopped (180g)
1 large carrot, chopped (about 100g)
a few leaves of cabbage, shredded (100g)
1 leek, shredded (200g)
tops from a bunch of carrots, chopped (about 30g)
1 400g tin chopped tomatoes in juice
1 tin flageolet beans (about 260g)
1 teaspoon marjoram
1 teaspoon thyme
2 pints vegetable stock or water
75g short grain rice
Place everything EXECPT the rice in a LARGE pot and cover with vegetable stock. Cover and simmer over low heat until everything is tender, about 45 minutes.
Add the rice and simmer until rice is cooked. I used arborio rice, so it needed about 20 minutes. How long your will need will depend on your rice.
This makes 4 generous servings. I had two servings for lunch.
Nutrition Data per serving
Calories (kcal) 213.6
Carbohydrate (g) 40.4
Protein (g) 10.6
Fat (g) 1.2
Fibre (g) 6.4
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