Minestrone soup with Risoni pasta

This hearty minestrone is proudly brought to you by the team at Barilla.

Recipe «Minestrone soup with Risoni pasta» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 200g Barilla Risoni, 50g thinly chopped pancetta or bacon, 1/4 cup onion, finely diced, 1/4 cup celery, finely diced, 1/4 cup leek, finely diced , 1/2 cup carrots, finely diced, 1/2 cup cauliflower, finely chopped, 1/2 cup broccoli, finely chopped , 1/2 cup red capsicum, finely diced, 1/2 jar Barilla Napoletana sauce, 1.2L vegetable stock, 50g grated Parmigiano Reggiano or Grana Padano, 3 tbs extra virgin olive oil, Rock salt, for pasta water, Sea salt and pepper, to taste.

Ingredients:

• 200g Barilla Risoni 
• 50g thinly chopped pancetta or bacon 
• 1/4 cup onion, finely diced 
• 1/4 cup celery, finely diced 
• 1/4 cup leek, finely diced 
• 1/2 cup carrots, finely diced 
• 1/2 cup cauliflower, finely chopped 
• 1/2 cup broccoli, finely chopped 
• 1/2 cup red capsicum, finely diced 
• 1/2 jar Barilla Napoletana sauce 
• 1.2L vegetable stock 
• 50g grated Parmigiano Reggiano or Grana Padano 
• 3 tbs extra virgin olive oil 
• Rock salt, for pasta water 
• Sea salt and pepper, to taste 

Instructions

1. Bring the vegetable stock to the boil in a large saucepan.
2. Gently heat the oil in a large saucepan. When hot, add the pancetta and onion and cook for 3 minutes. Then, with a gap of 2 minutes each time, add all the listed ingredients in that sequence.
3. Add the boiling stock to the vegetables and simmer for 5 minutes, then add the Barilla Risoni and cook for further 10 minutes.
4. Serve hot with a sprinkle of parmesan and a drizzle of oil on top.