My Vegetable Minestrone With Quinoa And Red Rice From Camargue

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20 Ingredients

• 1/2 cup fresh basil, chopped
• 2 x garlic cloves, peeled and halved
• 2 tbsp pine nuts
• 1 oz pecorino cheese (or parmesan), grated finely
• 1/8 cup olive oil
• Dash of salt and pepper
• 1.5 qthomemade vegetable broth
• 4 x tomatoes, blanched, peeled, cored, seeds removed, then diced
• 2 x thyme twigs
• 3 oz Red Rice of Camargue
• 3 oz quinoa, red or white
• 1 small fennel bulb, sliced thinly
• 1 x carrot, peeled and sliced thinly
• 1 small zucchini, sliced thinly
• 1 cup snap peas
• 1/2 cup fresh or frozen peas
• Salt and pepper
• Fresh basil
• Extra pecorino, shaved
• Dash of olive oil