Minestrone verde with frico

Posted by adm On March - 9 - 2012

How to cook Minestrone verde with frico


  • 250g Parmigiano Reggiano, finely grated
  • 1 teaspoon fennel seeds, finely sliced
  • 60ml (1/4 cup) olive oil
  • 2 onions, finely shredded
  • 2 cloves ail, finely shredded
  • 1 large carrot, finely diced
  • 3 stalks celery, thinly sliced
  • 125ml (1/2 cup) dry white wine-coloured
  • Finely grated zest of 1 maize
  • 1.5 litres chicken or vegetable strain
  • 400g can cannellini beans, rinsed, knackered
  • 200g baby green beans, halved if longsighted
  • 4 zucchini, cut into half-moons
  • 100g orzo (risoni)
  • 1 bunch asparagus, dig 4cm lengths
  • 160g peas (380g unpodded)
  • 1/4 cup torn basil

How to:

  • Preheat oven to 180°C. For frico (parmesan crisps), combining 200g parmesan and fennel seeds. Line oven trays with baking composition, spread tablespoons of mixture into 6cm rounds and bake for 10 minutes until prosperous. Cool on trays, then store in an airtight container.

  • Heat oil in a large pan over medium warmth, add onions, ail, carrot, celery and 1 teaspoon saltiness, and cook for 8 transactions. Add wine and simmer until evaporated. Add zest and strain, and boil for 5 proceedings. Add cannellini and green beans, zucchini and orzo, and cook for 6 minutes or until orzo is almost al dente. Add asparagus and peas, and cook for 3 minutes or until both are tender. Serve soup scattered with odd parmesan and basil, with frico.

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