Name: Minestrone and pesto with parmesan crisps
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Parmesan crisps; 1 cup coarsely grated parmesan cheese; Minestrone; 2 tablespoon olive oil; 2 medium (300g) onions, chopped; 2 clove garlic, crushed; 400 gram can chopped tomatoes; 4 medium (500g) potatoes, chopped into 1cm cubes; 1 small (400g) cauliflower, broken into florets; 2 litre (8 cups) water; 1/2 cup (100g) rice; 400 gram can borlotti beans, rinsed, drained; 2 medium (280g) zucchini, sliced; 150 gram green beans, chopped; salt and freshly ground black pepper; Pesto; 2 clove garlic, crushed; 1/3 cup (50g) pine nuts, toasted; 1 bunch (50g) basil; 1/3 cup (25g) grated parmesan cheese; 2/3 cup (160ml) extra virgin olive oil

Ingredients

Parmesan crisps

1 cup coarsely grated parmesan cheese

Minestrone

2 tablespoon olive oil

2 medium (300g) onions, chopped

2 clove garlic, crushed

400 gram can chopped tomatoes

4 medium (500g) potatoes, chopped into 1cm cubes

1 small (400g) cauliflower, broken into florets

2 litre (8 cups) water

1/2 cup (100g) rice

400 gram can borlotti beans, rinsed, drained

2 medium (280g) zucchini, sliced

150 gram green beans, chopped

salt and freshly ground black pepper

Pesto

2 clove garlic, crushed

1/3 cup (50g) pine nuts, toasted

1 bunch (50g) basil

1/3 cup (25g) grated parmesan cheese

2/3 cup (160ml) extra virgin olive oil

Method

1.To make parmesan crisps, preheat oven to moderately hot, 200°C (180°C fan-forced). Place 2 teaspoons of parmesan cheese in a pile on an oven tray lined with baking paper; flatten pile with fingertips. Repeat with remaining parmesan, placing the mixture 3cm apart. Bake, uncovered, in a moderately hot oven for about 4 minutes or until browned lightly; cool on trays.

2.Heat oil in a large, heavy-based stockpot or saucepan. Add onion and garlic, cook, stirring, until soft. Add tomatoes and cook a further 5 minutes.

3.Add potatoes, cauliflower and water to pan; bring to the boil. Add rice and simmer, uncovered, for 10 minutes. Stir in borlotti beans, zucchini and green beans. Return to the boil, simmer, uncovered, for a further 10 minutes or until rice and vegetables are tender. Season to taste with salt and pepper.

4.Meanwhile, to make pesto, blend or process garlic, pine nuts, basil leaves, cheese and oil until smooth. Season to taste with salt. Transfer to a bowl; place plastic wrap directly onto the surface to prevent discolouration if making ahead.

5.Top minestrone with pesto. Serve with parmesan crisps.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%