Vegetarian Minestrone Recipe With Ricotta

Name: Vegetarian Minestrone Recipe With Ricotta
Total time: 50 min
Ingredients: 1 tbsp olive oil; a knob butter; 1 onion finely chopped; 2 carrots finely chopped; 2 sticks celery finely chopped; a few sprigs rosemary; 2 cloves garlic thinly sliced; 150ml white wine; 1 litre vegetable stock; 400g tin cannellini beans drained and rinsed; 100g cavolo nero cut into chunky pieces; 75g sugar snap peas; 75g frozen peas defrosted; 75g baby spinach; a bunch basil to serve; 3 slices white bread cut into 1cm squares; 3tbsp whole milk; 150g ricotta; 1 egg; a good grating nutmeg; 75g parmesan (or veggie alternative) or other Italian hard cheese plus extra to serve; 1 lemon zested

www.olivemagazine.com

A riot of all things green and nutritious, from spinach to sugar snap peas and cavolo nero. There are cheesy dumplings on top too, for a touch of indulgence

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Ingredients

1 tbsp olive oil
a knob butter
1 onion finely chopped
2 carrots finely chopped
2 sticks celery finely chopped
a few sprigs rosemary
2 cloves garlic thinly sliced
150ml white wine
1 litre vegetable stock
400g tin cannellini beans drained and rinsed
100g cavolo nero cut into chunky pieces
75g sugar snap peas
75g frozen peas defrosted
75g baby spinach
a bunch basil to serve
3 slices white bread cut into 1cm squares
3tbsp whole milk
150g ricotta
1 egg
a good grating nutmeg
75g parmesan (or veggie alternative) or other Italian hard cheese plus extra to serve
1 lemon zested