Vegetable soup with risoni

Hearty and healthy vegetable soup with added risen for extra bulk will fill hungry bellies. Serve with warmed crusty bread rolls to mop up the very last drop.

  • 2 hrs 15 mins cooking
  • Serves 6
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Vegetable soup with risoni
  • 4 litre (16 cups) water
  • 3 carrots (540g), chopped coarsely
  • 2 brown onions (400g), chopped coarsely
  • 4 trimmed celery stalks (400g), chopped coarsely
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 10 sprigs fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 brown onion (200g), chopped coarsely, extra
  • 2 clove garlic, crushed
  • 150 gram pancetta, chopped coarsely
  • 2 carrots (240g), chopped coarsely, extra
  • 2 potatoes (400g), chopped coarsely
  • 2 sprigs fresh rosemary
  • 1 cup (220g) risoni
  • 1/4 cup coarsely chopped fresh flat-leaf parsley, extra


Vegetable soup with risoni
  • 1
    Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 1½ hours; strain over large bowl. Reserve stock; discard vegetables. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]
  • 2
    Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft. Add extra carrot, potato and rosemary; cook, stirring, 5 minutes. Stir in stock; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.
  • 3
    Stir in pasta, bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until risoni is just tender. Stir in extra parsley.

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