Vegetable minestrone soup with Grana Padano crispy crust

40 g garden peas

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40 g green beans

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40 g potatoes

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40 g cauliflower

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40 g romanesco broccoli

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40 g broccoli

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40 g leeks

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40 g onions

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40 g carrots

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50 g grated Grana Padano aged for over 16 months

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Vegetable stock:

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1 l water

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2 onions

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2 carrots

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3 celery stalks