Zuppa Di Risoni

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.