Sum­mer Mine­strone with Gar­lic Prawns

Dish - Everyday Dish - - Soups -

Soup: Heat the olive oil in a large saucepan and add the onion, gar­lic, thyme, leek and fen­nel. Sea­son well, cover and cook gen­tly un­til just ten­der. Add the green beans and cook for 2 min­utes, fol­lowed by the stock. Sea­son, bring to the boil and add the edamame beans or peas, zuc­chini and white beans. Sim­mer un­til all the veg­eta­bles are just ten­der but still with a lit­tle bite.

Prawns: Toss the prawns with the olive oil and gar­lic and sea­son well. Heat a sauté pan and cook the prawns for 1–2 min­utes each side un­til just cooked through.

To serve: La­dle the soup into wide shal­low soup bowls. Top with 5 prawns, a spoon­ful of pesto, shav­ings of Parme­san cheese and the re­served fen­nel fronds. Serves 4

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