Pesto Minestrone With Parmesan Crisps

• 8 oz Parmesan cheese, coarsely grated, 1 oz reserved
• 2 tbsp olive oil
• 2 None medium onions, chopped
• 2 cloves garlic, minced
• 1 (15 oz) can chopped tomatoes
• 4 None medium potatoes, cut into 1 inch cubes
• 1 None small cauliflower, broken into florets
• 3.5 oz rice
• 1 (13.5 oz) can borlotti beans, rinsed, drained
• 2 None medium zucchini, sliced
• 5.25 oz green beans, chopped
• 1/3 cup pine nuts, toasted
• 1 bunch fresh basil, leaves picked
• 2/3 cup extra virgin olive oil

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper. Place 2 tsp cheese in a pile on prepared tray. Flatten. Repeat with remaining cheese, placing piles 1 inch apart. Bake for about 4 mins. Let cool on trays.
2. For the minestrone, heat oil in a large, heavy-bottomed stockpot. Add onions and 1 clove garlic. Cook, stirring, until soft. Add tomatoes and cook for 5 mins. Add potatoes, cauliflower and 8 cups water. Bring to a boil, add rice and simmer for 10 mins. Add beans, zucchini and green beans. Return to a boil and simmer for 10 mins, until rice and vegetables are tender. Season.
3. For the pesto, blend or process remaining garlic, pine nuts, basil, reserved cheese and oil until smooth. Season.
4. Top minestrone with pesto. Serve with Parmesan crisps.

parmesan cheese, olive oil, onions, garlic, tomatoes, potatoes, cauliflower, rice, borlotti beans, zucchini, green beans, pine nuts, fresh basil, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/26389 (may not work)