Primavera soup with pangrattato | Women's Weekly Food
Delicious primavera soup with zucchini flowers and sweet peas, topped with crumbly pangrattato for a restaurant-quality meal at home. Serves 4 in 25 minutes.
Ingredients
- 250 gram zucchini flowers, with zucchini attached
- 30 gram butter
- 4 shallots (100g), chopped
- 1 litre vegetable stock
- 2 cup (500ml) water
- 1/3 cup (75g) risoni pasta
- 150 gram asparagus, cut into 3cm lengths
- 2 cup (240g) frozen baby peas
- 1 teaspoon finely grated lemon rind
- Pangrattato
- 200 gram crusty italian bread
- 2 tablespoon extra virgin olive oil
- 1 fresh long red chilli, chopped finely
- 2 clove garlic, chopped
- 1/3 cup loosely packed small fresh flat-leaf parsley leaves
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