Minestrone with gremolata

Recipe from: 6/24/2004 12:00:00 AM

Ingredients 19
Servings 6
Time

Ingredients

  • MINESTRONE
  • 30
    ml
    olive oil
  • 125
    ml
    rice
  • 1
    large onion, chopped
  • 250
    g
    vegetables in season
  • 4
    baby carrots, scraped
  • 4
    baby potatoes, scaped and sliced
  • hot water
  • 125
    ml
    vermicelli, broken into short pieces
  • 1
    x 410 g can butter beans
  • 5
    ml
    turmeric
  • salt and pepper to taste
  • GREMOLATA
  • 250
    ml
    chopped fresh parsley
  • 2
    garlic cloves, finely chopped
  • 10
    ml
    finely grated lemon rind
  • salt and freshly ground black pepper
  • TO SERVE
  • freshly grated Parmesan cheese (optional)
 

Method

 
MINESTRONE
Heat the oil over medium heat in a heavy-based saucepan.
Add the rice and onion and stir-fry until the onion is slightly softened.
Add the vegetables, stirring until everything is coated with oil and warmed through.
Add enough hot water to cover the vegetables and bring to the boil.
Cover and cook for 10 minutes.
Add the vermicelli, butter beans with their liquid, turmeric, salt and pepper and cook for 30 minutes.
GREMOLATA
Mix all the ingredients.
TO SERVE
Spoon the soup into bowls and serve hot with a dollop of gremolata and Parmesan cheese if desired.
 

Read more on: pulses  |  stir-fry
 

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