Quick & Easy

Risoni and spring vegetable soup

Some soups just beg to be enjoyed in the springtime. This brothy risoni and spring vegetable soup is light, tasty and ready in a jiffy. Serve with warm, fresh crusty bread.
risoni and spring vegetable soup
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1.At home, cook ¼ cup risoni in small saucepan of boiling water, uncovered, until almost tender. Add two thinly sliced green beans and one thinly sliced small carrot; cook, uncovered, 1 minute. Drain; rinse under cold water, then drain again.
2.At lunchtime, place risoni mixture in medium microwave-safe bowl with 375ml carton salt-reduced chicken or vegetable stock. Cook, uncovered, on HIGH (100%) in microwave oven about 2 minutes or until hot. Sprinkle with 1 tablespoon shredded fresh basil.

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