Categories: Chicken,Garlic,Lemon,Oil,Onion,Stock,Tasty Soup,Wine

Minestrone verde with frico

February 13th, 2012
    Ingredients
  • 250g Parmigiano Reggiano, finely grated
  • 1 teaspoon fennel seeds, finely chopped
  • 60ml (1/4 cup) olive oil
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large carrot, finely diced
  • 3 stalks celery, thinly sliced
  • 125ml (1/2 cup) dry white wine
  • Finely grated zest of 1 lemon
  • 1.5 litres chicken or vegetable stock
  • 400g can cannellini beans, rinsed, drained
  • 200g baby green beans, halved if long
  • 4 zucchini, cut into half-moons
  • 100g orzo (risoni)
  • 1 bunch asparagus, cut into 4cm lengths
  • 160g peas (380g unpodded)
  • 1/4 cup torn basil

Method
Preheat oven to 180°C. For frico (parmesan crisps), combine 200g parmesan and fennel seeds. Line oven trays with cooking 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 bake 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 bake for 6 minutes or until orzo is almost al dente. Add asparagus and peas, and bake for 3 minutes or until both are tender. Serve soup scattered with remaining parmesan and basil, with frico.


via: tastysoup.info

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