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“This is a a lovely Italian soup using your own homemade stock.”
3hrs 10mins

Ingredients Nutrition


  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.

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