Name: White minestrone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil; 1 brown onion (200g), sliced thinly; 2 clove garlic, crushed; 1 fennel bulb (550g), sliced thinly, reserve fronds; 1/4 savoy cabbage (300g), sliced thinly; 3 cup (750ml) vegetable stock; 3 cup (750ml) water; 2 cup (160g) dried fusilli pasta; 400 gram canned cannellini beans, rinsed, drained; 1/2 cup (60g) frozen peas; 1 cup (80g) finely grated parmesan cheese; 1/3 cup (90g) basil pesto; 1/4 cup (25g) flaked parmesan cheese

Ingredients

1 tablespoon extra virgin olive oil

1 brown onion (200g), sliced thinly

2 clove garlic, crushed

1 fennel bulb (550g), sliced thinly, reserve fronds

1/4 savoy cabbage (300g), sliced thinly

3 cup (750ml) vegetable stock

3 cup (750ml) water

2 cup (160g) dried fusilli pasta

400 gram canned cannellini beans, rinsed, drained

1/2 cup (60g) frozen peas

1 cup (80g) finely grated parmesan cheese

1/3 cup (90g) basil pesto

1/4 cup (25g) flaked parmesan cheese

Method

1.Heat oil in a large saucepan over high heat; cook onion, garlic and fennel, stirring, until softened. Add cabbage, stock and the water; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Add pasta; cook, stirring occasionally, until tender.

2.Add beans, peas and grated cheese to pan; cook, stirring occasionally, about 5 minutes or until heated through.

3.Serve minestrone topped with pesto, flaked cheese and reserved fennel fronds.

Fusilli are long, thick corkscrew (spiral) shaped pasta.
Note

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