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    You are in: Home / Recipes / Zuppa Di Risoni Recipe
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    Zuppa Di Risoni

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    Terese's Note:

    This is a a lovely Italian soup using your own homemade stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to boil.
    2. 2
      Simmer uncovered for 1 1/2 hours; strain over large bowl.
    3. 3
      Reserve stock; discard vegetables.
    4. 4
      (Can be made ahead to this stage. Cover, refrigerate overnight or freeze).
    5. 5
      Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft.
    6. 6
      Add extra carrot, potato and rosemary; cook, stirring, 5 minutes.
    7. 7
      Stir in stock, bring to a boil, simmer uncovered, about 10 minutes or until vegetables are tender.
    8. 8
      Stir in pasta, bring to a boil, simmer, uncovered, about 5 minutes or until risoni is just tender.
    9. 9
      Stir extra parsley into soup.

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    Nutritional Facts for Zuppa Di Risoni

    Serving Size: 1 (920 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 238.0
     
    Calories from Fat 27
    11%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 73.1 mg
    3%
    Total Carbohydrate 47.3 g
    15%
    Dietary Fiber 5.4 g
    21%
    Sugars 7.1 g
    28%
    Protein 6.5 g
    13%

    The following items or measurements are not included:

    pancetta

    fresh rosemary

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