Inspired by ForkInTheRoad.co

1 bunch Veggie Box carrots, with leaves

1 tablespoon olive oil

1 medium Veggie Box onion, diced

4 stalks celery, with leaves, sliced

3 whole garlic cloves, minced

2 dried bay leaves

8 cups vegetable stock

1 15-ounce can cannellini beans, drained and rinsed

1 pinch salt and pepper

1 pinch red pepper

Optional: carrot top pesto for garnish

1 bunch Veggie Box carrots, with leaves 1 tablespoon olive oil 1 medium Veggie Box onion, diced 4 stalks celery, with leaves, sliced 3 whole garlic cloves, minced 2 dried bay leaves 8 cup s vegetable stock 1 15-ounce can cannellini beans, drained and rinsed 1 pinch salt and pepper 1 pinch red pepper

Prepare carrots and carrot tops: Cut carrot root from the stem. Wash the root and slice into small slices and set aside. Cut the carrot greens from the stem and place in a colander or bowl to wash, rinse well to remove excess dirt, then set aside to dry (about 20 minutes). Once dry, remove any hard stems from carrot leaves.



Prep and cook vegetables: To a large soup pot over medium heat, add oil. After oil is heated, add diced onion, celery slices, and reserved sliced carrots to the pot and cook until onions and celery start to soften and carrots begin to brown, about 5 minutes. Add minced garlic and cook 2 minutes more, until it begins to brown and become fragrant.



Simmer soup: Add bay leaves and vegetable broth, white beans, and a pinch of salt and pepper and increase heat to high and bring to a boil, then reduce heat to a simmer and cook for 30 minutes.



Serve soup: When soup has cooked for 30 minutes, remove from heat and stir in carrot greens. Add red pepper flakes and more salt and pepper to taste. Add a dollop of carrot top pesto, if desired.