Spring minestrone with harissa toasts recipe
 Minestrone is perfect for a light spring or summer lunch option. Use whatever vegetables or beans you have. 2 tbsp olive oil1 onion, finely chopped2 celery sticks, finely chopped1 carrot, peeled and finely chopped3 garlic cloves, crushed or grated1 Parmesan rind1 rosemary sprig (or thym)3 spring onions, white and green parts separated and chopped 4 asparagus spears, tips removed and reserved150g/5½oz broad beans, podded 400g tin white beans, such as cannellini or butter beans, drained and rinsed400g tin borlotti beans, drained and rinsedhandful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge1 litre/1¾ pints vegetable stock salt and freshly ground black pepper150g/5½oz Parmesan, grated, to serve 2 tbsp olive oil 1 onion, finely chopped 2 celery sticks, finely chopped 1 carrot, peeled and finely chopped 3 garlic cloves, crushed or grated 1 Parmesan rind 1 rosemary sprig (or thym) 3 spring onions, white and green parts separated and chopped 4 asparagus spears, tips removed and reserved 150g/5½oz broad beans, podded 400g tin white beans, such as cannellini or butter beans, drained and rinsed 400g tin borlotti beans, drained and rinsed handful black rice (or basmati rice), cooked according to packet instructions and cooled in the fridge 1 litre/1¾ pints vegetable stock salt and freshly ground black pepper 150g/5½oz Parmesan, grated, to serve 2 tbsp harissa paste 1 slice crusty sourdough or ciabatta, toasted2 tbsp chopped fresh flatleaf parsley 2 tbsp harissa paste 1 slice crusty sourdough or ciabatta, toasted 2 tbsp chopped fresh flatleaf parsley Method To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes.To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes. To make the minestrone, heat the oil in a large saucepan and gently fry the onion, celery, carrot, garlic, Parmesan rind and rosemary for 5 minutes. Add the white parts of the spring onions and the asparagus spears, reserving the tips. Gently fry for 10 minutes. Add the beans and rice and cook for another 10 minutes. Pour in the stock, bring back to the boil, add the asparagus tips and cook for 3 minutes. To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. To make the harissa toasts, spread the harissa over the toast and sprinkle over the parsley and green parts of the spring onions. Cut into quarters. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts. Spoon the minestrone into warmed bowls and sprinkle over the grated Parmesan. Serve with the harissa toasts.