Tuscan Carrot-Top Soup With Rice And Fennel

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Olive oil

3-4 garlic cloves, minced

1 medium shallot, minced

1 cup celery cut in 1/4" dice

1 1/2 cups onion cut in 1/4" dice

2 cups carrot cut in 1/4" dice

1/2 cup short grain rice

1 1/2 cups chicken broth

salt and pepper

6 cups water (approximate)

1 1/2 cups lightly packed carrot top greens (feather ends only, no stems)

1/2 Fennel Fronds, roughly chopped

1 teaspoon apple cider vinegar (optional)

good olive oil

parmesan cheese as garnish

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