Minestrone soup with Risoni pasta
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How to make Minestrone soup with Risoni pasta
Yield = 4Prep time: 0:30
Cook time: 0:30
Total time: 1:00
Ingredients
- 200g Barilla Risoni
- 50g thinly chopped pancetta or bacon
- 1/4 cup onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup leek, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup cauliflower, finely chopped
- 1/2 cup broccoli, finely chopped
- 1/2 cup red capsicum, finely diced
- 1/2 jar Barilla Napoletana pasta sauce
- 1.2L Massel vegetable liquid stock
- 50g grated Parmigiano Reggiano cheese or Grana Padano cheese
- 3 tbs extra virgin olive oil
- Rock salt, for pasta water
- Sea salt and pepper, to taste
Method
- Step 1 Bring the vegetable stock to the boil in a large saucepan.
- Step 2 Gently heat the oil in a large saucepan. When hot, add the pancetta and onion and cook for 3 minutes. Then, with a gap of 2 minutes each time, add all the listed ingredients in that sequence.
- Step 3 Add the boiling stock to the vegetables and simmer for 5 minutes, then add the Barilla Risoni and cook for further 10 minutes.
- Step 4 Serve hot with a sprinkle of parmesan and a drizzle of oil on top.
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