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about two hundred and fiftyg Parmigiano Reggiano, finely grated about one teaspoon fennel (Recipes by ingridients fennel) seeds, finely chopped sixtyml (one quarter cup) olive oil two onions, finely chopped two cloves garlic, finely chopped about one large carrot, finely diced about three stalks celery, thinly sliced about one hundred and twenty-fiveml (about one/two cup) dry white wine Finely grated zest of about one lemon about one.five litres Campbells Real Stock Chicken or Vegetable four hundredg can cannellini beans, rinsed, drained two hundredg baby green beans, halved if long about four zucchini, cut into half-moons one hundredg orzo (risoni) about one bunch, asparagus (Recipes by ingridients asparagus) cut into about fourcm lengths about one hundred and sixtyg peas (Recipes by ingridients peas) (three hundred and eightyg unpodded) one quarter cup torn basilStep about one Preheat oven to one hundred and eightyC. For frico (parmesan crisps), combine two hundredg parmesan and fennel (Recipes by ingridients fennel) seeds. Minestrone Verde With Frico Recipe. Line oven trays with baking paper, spread tablespoons of mixture into sixcm rounds and bake for ten minutes until golden. Cool on trays, then store in an airtight container. Step two Heat oil in a large pan over medium heat, add onions, garlic, carrot, celery and about one teaspoon salt, and cook for eight minutes. Add wine and simmer until evaporated. Minestrone Verde With Frico Recipe. Add zest and stock, and boil for five minutes. Add cannellini and green beans, zucchini and orzo, and cook for six minutes or until orzo is almost al dente. Add asparagus (Recipes by ingridients asparagus) and, peas (Recipes by ingridients peas) and cook for about three minutes or until both are tender. Serve soup scattered with remaining parmesan and basil, with frico..
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