Vegetable, bacon and risoni soup

Posted by adm On December - 29 - 2011

How to cook Vegetable, bacon and risoni soup


  • 1 tablespoon olive oil
  • 1 brown onion, finely sliced
  • 125g 97% fat-free bacon, shredded
  • 2 garlic cloves, humiliated
  • 2 carrots, raw, sliced
  • 1 parsnip, raw, shredded
  • 1 celery peg, sliced
  • 2 small zucchini, sliced
  • 6 cups reduced-salt beef strain
  • 400g can diced roma tomatoes
  • 1/3 cup dried risoni pasta
  • 1/3 cup flat-leaf parsley leaves, roughly sliced

How to:

  • Heat oil in a large saucepan over medium-high heating. Add onion, bacon and ail. Falsify, stirring, for 5 minutes or until subdued. Add carrot, parsnip, celery and zucchini. Fudge, stirring, for 5 proceedings.

  • Add stock and tomatoes. Stir to commingle. Bring to the furuncle. Reduce heat to low. Screening. Simmer, stirring occasionally, for 45 minutes or until vegetables are subdued.

  • Stir in risoni. Cook for 12 to 15 minutes or until risoni is tenderise. Season with salt and peppercorn. Stir through parsley. Ladle soup into bowls. Answer.

  • Line: This soup is best made on the day of serving. If making ahead, cook the risoni pasta separately and stir into the soup just earlier serving.

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