This year I am on a quest to use “everything but the squeal,” so I poked around for ideas for carrot greens. I found this recipe online, from Lela Davidson on Hubpages.com, which I used as a base to make a white bean soup. Note: remember to cut the greens off before you store the carrots, because they will continue to draw moisture out of the root.

• 3 tbsp. extra-virgin olive oil
• 1 medium onion, minced
• 2 small carrots, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 6 cups vegetable broth
• 1/2 cup short grain rice or 2 lbs. cubed potatoes
• 1 1/2 cups chopped carrot tops
• 4 tbsp. fresh grated parmesan cheese

1. Heat the oil in a large pot. Sauté onion, carrots, celery and garlic for 5 minutes over low heat until translucent. Add salt and pepper, and pour in broth. Bring to a boil.

2. Add rice 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 rice is tender, pour soup into four bowls. Sprinkle with cheese.