Zuppa Di Risoni
- Ready In:
- 3hrs 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 4000.0 ml water (16 cups)
- 3 large carrots, chopped coarsely
- 2 large brown onions, chopped coarsely
- 2 stalk trimmed celery, chopped coarsely
- 14.79 ml black peppercorns
- 4 bay leaves
- 10 sprig fresh flat leaf parsley
- 14.79 ml olive oil
- 1 large yellow onion, chopped coarsely, extra
- 2 garlic cloves, crushed
- 150 g pancetta, chopped coarsely
- 2 medium carrots, chopped coarsely, extra
- 2 medium potatoes, chopped coarsely
- 2 sprig fresh rosemary
- 236.59 236.59 ml orzo pasta (220g) or 236.59 ml Italian pastina (220g)
- 59.14 ml loosely packed coarsely chopped flat leaf parsley, extra
directions
- Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to boil.
- Simmer uncovered for 1 1/2 hours; strain over large bowl.
- Reserve stock; discard vegetables.
- (Can be made ahead to this stage. Cover, refrigerate overnight or freeze).
- 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, simmer uncovered, about 10 minutes or until vegetables are tender.
- Stir in pasta, bring to a boil, simmer, uncovered, about 5 minutes or until risoni is just tender.
- Stir extra parsley into soup.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Terese
Australia