Vegetable minestrone soup with Grana Padano crispy crust
Chef Carmine Amarante
Ingredients
40 g garden peas
40 g green beans
40 g potatoes
40 g cauliflower
40 g romanesco broccoli
40 g broccoli
40 g leeks
40 g onions
40 g carrots
50 g grated Grana Padano aged for over 16 months
Vegetable stock:
1 l water
2 onions
2 carrots
3 celery stalks
Preparation
Vegetable stock:
Cook the onions, carrots and celery for two hours; filter and salt to taste.