Minestrone verde with saffron arborio rice from Mildred’s vegetarian (V)

SERVES 6 –8

olive oil

1 white onion, diced

3 garlic cloves, finely chopped

1 teaspoon fennel seeds, toasted and crushed

2 small leeks, trimmed, cleaned and finely diced

1 fennel bulb, trimmed and finely diced

100ml (3 1/2fl oz) white wine

750ml–1 litre (1 1/4–1 3/4 pints) vegetable stock

200g (7oz) baby garden peas

1 courgette, finely diced

100g (3 1/2oz) French beans, trimmed and finely chopped

1 bunch of basil

1 bunch of mint

grated rind of 1/2 lemon

salt and pepper

For the Saffron Arborio Rice

500ml (17fl oz) vegetable stock

small pinch of saffron threads

olive oil

200g (7oz) arborio rice

150ml (1/4 pint) white wine

To serve

6–8 teaspoons mascarpone cheese

breadsticks (optional)

For the rice, bring the stock to a simmer in a saucepan, add the saffron and leave to infuse. Heat a splash of oil in a separate saucepan, add the rice and cook, stirring, for a minute. Pour in the wine and let it bubble to reduce down until the pan is quite dry. Gradually add the stock a ladleful at a time, stirring frequently, until the rice is cooked but still fi rm.

Meanwhile, heat a separate large saucepan with a splash of oil. Add the onion and garlic and cook, stirring, for a few minutes until the onion is translucent. Add the fennel seeds, leeks and fennel bulb and cook, stirring frequently, for 5 minutes until the vegetables soften. Add the wine and reduce until almost evaporated. Pour in the stock and bring to a simmer. Finally add the peas, courgette and beans and simmer for 2–3 minutes.

Remove 500ml (17fl oz) of the soup and blend together with the herbs and grated lemon rind in a food processor or in a bowl with a stick blender until smooth. Pour the mixture back into the soup, stir and adjust the seasoning to taste. Add the rice and heat through. Ladle the hot soup into bowls, adding a spoonful of mascarpone to the centre of each. Serve immediately, with breadsticks if liked.