Minestrone verde with frico

Recipes / Soups

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.

Recipe «Minestrone verde with frico» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 250g Parmigiano Reggiano, finely grated, 1 tsp fennel seeds, finely chopped, 60ml olive oil, 2 onions, finely chopped, 2 cloves garlic, finely chopped , 1 large carrot, finely diced, 3 stalks celery, thinly sliced, 125ml dry white wine , Finely grated zest of 1 lemon, 1.5 litres Massel chicken style liquid stock, 400g can cannellini beans, rinsed, drained, 200g baby green beans, halved if long, 4 zucchini, cut into half-moons, 100g orzo, 1 bunch asparagus, cut into 4cm lengths, 160g peas.

Ingredients:

  • 250g Parmigiano Reggiano, finely grated 
  • 1 tsp fennel seeds, finely chopped 
  • 60ml olive oil 
  • 2 onions, finely chopped 
  • 2 cloves garlic, finely chopped 
  • 1 large carrot, finely diced 
  • 3 stalks celery, thinly sliced 
  • 125ml dry white wine 
  • Finely grated zest of 1 lemon 
  • 1.5 litres Massel chicken style liquid stock 
  • 400g can cannellini beans, rinsed, drained 
  • 200g baby green beans, halved if long 
  • 4 zucchini, cut into half-moons 
  • 100g orzo 
  • 1 bunch asparagus, cut into 4cm lengths 
  • 160g peas 
  • 1/4 cup torn basil 

Instructions

  1. 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.
  2. 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.