Inspired by The Essentials of Classic Italian Cooking by Marcella Hazan (Macmillan). Winter minestrone, with its root vegetables and pulses, is reborn in spring with green vegetables and fresh herbs.
- Preheat oven to 180C. For frico (parmesan crisps), combine 200g parmesan and fennel seeds. Line oven trays with baking paper, spread tablespoons of mixture into 6cm rounds and bake for 10 minutes until golden. Cool on trays, then store in an airtight container.
- Heat oil in a large pan over medium heat, add onions, garlic, carrot, celery and 1 teaspoon salt, and cook for 8 minutes. Add wine and simmer until evaporated. Add zest and stock, and boil for 5 minutes. 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 remaining parmesan and basil, with frico.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set