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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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This is a a lovely Italian soup using your own homemade stock. 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 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 |
Directions:
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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