Name: Minestrone with gremolata
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml fresh chillies 573; 125.00 ml rice; 1.00 onion large, chopped; 250.00 g mixed vegetables seasonal; 4.00 carrots baby, scraped; 4.00 baby potatoes sliced; 0.00 water hot; 125.00 ml noodles vermicelli; 1.00 butter beans; 5.00 ml turmeric; 0.00 salt and freshly ground black pepper to taste; 250.00 ml fresh parsley chopped; 2.00 garlic cloves, finely chopped; 10.00 ml lemon zest only; 0.00 sea salt and freshly ground black pepper; 0.00 to serve to serve; 0.00 parmesan cheese grated, optional

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Ingredients (17)

MINESTRONE

30.00 ml	fresh chillies — 573
125.00 ml	rice
1.00	onion — large, chopped
250.00 g	mixed vegetables — seasonal
4.00	carrots — baby, scraped
4.00	baby potatoes — sliced
0.00	water — hot
125.00 ml	noodles — vermicelli
1.00	butter beans
5.00 ml	turmeric
0.00	salt and freshly ground black pepper — to taste

GREMOLATA

250.00 ml	fresh parsley — chopped
2.00	garlic — cloves, finely chopped
10.00 ml	lemon — zest only
0.00	sea salt and freshly ground black pepper
0.00	to serve — to serve
0.00	parmesan cheese — grated, optional

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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.