Ingredients
2 tbsp olive oil
plus extra to serve
1 brown onion
diced
4 cloves garlic
finely chopped
1 carrot
cut into cubes
1 stalk celery
cut into cubes
3 tsp rosemary
about 1.5cm each
1 turnip
cut into cubes
2 desiree potatoes
scrubbed and cut into cubes
400g chopped tomatoes
1 tin
3 cups chicken stock
200g risoni pasta
Allergy Advice
Contains Gluten
Equipment
- 1 large saucepan
- 1 knife
- 1 cutting board
- 1 wooden spoon
- 1 colander
Instructions
- 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 crusty bread.
Notes
Tip
Serve with freshly shaved parmesan on top.
Tip
Remove rosemary branches before serving so no one bites into a woody stem.
Variation
Add a cup of frozen peas or chopped spinach at the end for color.
Variation
Substitute risoni with cannellini beans or red lentils.
Variation
Add finely chopped chilli at the table for adults.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Note that pasta may absorb more liquid over time.
