Zuppa Di Risoni

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

• Ready In: 3 hrs 10 mins
• Serves: 6

Ingredients

• 4  liters water (16 cups)
• 3  large carrots, chopped coarsely
• 2  large  brown onions, chopped coarsely
• 2  stalks  trimmed celery, chopped coarsely
• 1  tablespoon black peppercorns
• 4  bay leaves
• 10  sprigs  fresh flat leaf parsley
• 1  tablespoon 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  sprigs fresh rosemary
• 1  cup  risoni (220g) or 1  cup orzo pasta (220g) or 1  cup  Italian pastina (220g)
• 1⁄4 cup  loosely packed coarsely chopped flat leaf parsley, extra

Directions

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