Italian-style risoni soup

Theres nothing like a chicken soup to warm you up on a cold winters day.

Recipe «Italian-style risoni soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 medium fennel bulb, ends trimmed, finely chopped, 1 large carrot, peeled, finely chopped, 1 large zucchini, ends trimmed, finely chopped, 2 garlic cloves, crushed , 3 x 500ml ctns chicken consomme, 75g risoni, 85g shelled fresh peas , 1 tbsp finely chopped fresh tarragon, Salt & freshly ground black pepper, Sliced ciabatta, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 medium fennel bulb, ends trimmed, finely chopped 
• 1 large carrot, peeled, finely chopped 
• 1 large zucchini, ends trimmed, finely chopped 
• 2 garlic cloves, crushed 
• 3 x 500ml ctns chicken consomme 
• 75g risoni 
• 85g shelled fresh peas 
• 1 tbsp finely chopped fresh tarragon 
• Salt & freshly ground black pepper 
• Sliced ciabatta, to serve 

Instructions

1. Heat the oil in a large saucepan over high heat. Add the fennel, carrot, zucchini and garlic and cook, stirring, for 5 minutes or until just tender. Add the consomme and bring to the boil. Add the risoni and cook, stirring occasionally, for 10 minutes or until pasta is al dente. Add the peas and cook for 2 minutes or until peas are bright green and tender. Remove from heat.
2. Add the tarragon and stir to combine. Taste and season with salt and pepper.
3. Ladle the soup among serving bowls, and serve with ciabatta.