Minestrone with rice and Parmesan crisps

Prepare the vegetables: thoroughly wash the zucchini and celery, then cut them into medium cubes. Peel and chop the carrots, potatoes, garlic, and onion. Heat olive oil in a pot and sauté the prepared vegetables for 5–7 minutes until golden brown. Then, pour in vegetable broth or water and bring to a boil. Add the rice, previously parboiled until al dente, and cauliflower florets. Cook the soup for another 8–10 minutes, until the vegetables are tender. At the end of cooking, season the soup with spices to taste and add cherry tomatoes. Remove the pot from the heat, cover, and let the soup steep for 15 minutes to allow all the flavors to develop.

While the soup infuses, prepare crispy cheese crisps. On a well-heated non-stick pan, evenly sprinkle grated Parmesan, forming round discs. Fry the cheese until golden brown. Carefully remove the crisps from the pan and let them cool – they will become crispy. Serve the aromatic minestrone hot, garnishing each portion with appetizing cheese crisps.