Winter minestrone with risoni
- 2 tbsp olive oil
- 1 brown onion, diced
- 4 cloves garlic, finely chopped
- 1 carrot, cut into cubes
- 1 celery stalk, cut into cubes
- 3 little rosemary branches (about 1.5cm each)
- 1 turnip, cut into cubes
- 2 desiree potatoes, scrubbed and cut into cubes
- 400g tinåÊchopped tomatoes
- 3 cups chicken stock
- 200g risoni pasta
- olive oil and crusty bread, to serve
Heat the olive oil in a large saucepan over medium heat and cook the onion, garlic, carrot and celery for 5 minutes. Add the rosemary, turnip and potatoes, season to taste and cook for 2-3 minutes. Add the tomatoes and stock. Bring to the boil, reduce the heat to low and simmer for 30 minutes, or until all the vegetables are cooked through.
Meanwhile, cook the risoni according to the packet instructions. Drain and set aside.
When ready to eat, stir the risoni through the soup, remove the rosemary branches and ladle into bowls. Drizzle with olive oil and serve with some nice crusty bread.
- Serve with some freshly shaved parmesan on top if you like.
- You could brighten up the soup with a cup of frozen peas or some chopped spinach stirred through just before serving.
- Instead of the risoni, you could stir through a can of drained cannellini beans or add a handful of red lentils at the same time as the tomatoes and stock.
- If serving this for adults and kids, you could place a little bowl of finely chopped chilli on the table. I love my minestrone with lots of fresh chilli added!
- This recipe was created by Sophie Hansen from Local is Lovely. You can follow Sophie on Facebook, Twitter or Pinterest.