Zuppa Di Risoni

Name: Zuppa Di Risoni
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 serving(s)
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 orzo pasta (220g) or 1 cup Italian pastina (220g); 1/4 cup loosely packed coarsely chopped flat leaf parsley, extra

Submitted by Terese

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

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Ready In:: 3hrs 10mins
Ingredients:: 16
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 1 cup orzo pasta (220g) or 1 cup Italian pastina (220g)
¹⁄₄ cup loosely packed coarsely chopped flat leaf parsley, extra

directions

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