Name: Vegetable, bacon and risoni soup
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 1
Ingredients: 18.20 gm 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; 1530.00 gm beef style liquid stock; 400g can diced roma tomatoes; 82.50 ml dried risoni pasta; 82.50 ml flat-leaf parsley leaves, roughly chopped

Vegetable, bacon and risoni soup

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Prep Time:
5 minutes

Cook Time:
75 minutes

Total Time:
80 minutes

Delightful midweek veggie-packed soup bursting with flavor!

Ingredients:

18.20 gm olive oil
1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
1530.00 gm beef style liquid stock
400g can diced roma tomatoes
82.50 ml dried risoni pasta
82.50 ml flat-leaf parsley leaves, roughly chopped

Instructions:

In a large saucepan heated over medium-high heat, sauté onion, bacon, and garlic until soft, about 5 minutes. Mix in carrot, parsnip, celery, and zucchini, and continue to cook and stir for another 5 minutes.
Combine the stock and tomatoes in the pot, stirring well. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally until vegetables are soft.
Add the risoni and stir gently. Allow it to cook for 12 to 15 minutes until tender. Season with salt and pepper, then sprinkle in fresh parsley. Transfer the soup to bowls and serve hot.

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