Vegetable, bacon and risoni soup

Cooking Soups Vegetable, bacon and risoni soup

Warm up the middle of the week with a soup which is just brimming with veggies and flavour!

Lables: Low fat Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
  2. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
  3. Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.

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1 tbsp olive oil
1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups salt-reduced beef stock
400g can diced roma tomatoes
1/3 cup dried risoni pasta
1/3 cup flat-leaf parsley leaves, roughly chopped

Adv

Autors
Preparation time
5
Cooking time
1:15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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