Once again, not technically a bake item, but yummy and healthy, so it’s ok. It’s also more of a winter meal, but who says you can’t eat it in the Summer?
I visited a cafe a few week’s ago and happily ordered the vegetable soup with Risoni. I was delighted when it came out and it tasted oh so yummy. I was then inspired to make my own and have since made it twice. Here’s how I did it.
Vegetable Soup with Risoni
4 pieces of bacon
2 sticks of celery
handful of green beans
tin of chopped tomatoes
4 cups of beef stock (I use the one already made up, in packet, as it has a far superior flavour)
2 potatoes – cut into small cubes
1/2 cup risoni pasta
Salt and pepper (to taste right at end)
Shaved parmesan & bread – to serve.
I wanted to make all the veggies very fine in texture, except for the potato, which I cut this into small cubes and added near the end.
The small cubes of potatoes were added ten minutes before the risoni pasta, which was added ten minutes before serving. I added fresh chopped parsley right at the end, and salt and pepper to taste.
Do you make veggie soup in the Summer? Do you have certain ingredients you ALWAYS put into a veggie soup?