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Vegetable, bacon and risoni soup

by wiki
10 October, 2016
in Dinner
0
Vegetable, bacon and risoni soup
Vegetable, bacon and risoni soup
  • 0:05 Prep
  • 1:15 Cook
  • 4 Servings
  • Capable cooks

Warm up the middle of the week with a soup which is just brimming with veggies and flavour!

Ingredients

  • 1 tablespoon 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
  • 6 cups Massel beef style liquid stock
  • 400g can diced roma tomatoes
  • 1/3 cup dried risoni pasta
  • 1/3 cup flat-leaf parsley leaves, roughly chopped

Method

  • Step 1
    Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
  • Step 2
    Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
  • Step 3
    Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.
  • Low fat
  • Low kilojoule
  • Lower gi

Nutrition

  • 918 kj

    Energy

  • 6.4g

    Fat Total

  • 1.3g

    Saturated Fat

  • 4.7g

    Fibre

  • 15.9g

    Protein

  • 9mg

    Cholesterol

  • 1577mg

    Sodium

  • 23.3g

    Carbs (total)

All nutrition values are per serve

Notes

Note: This soup is best made on the day of serving. If making ahead, cook the risoni pasta separately and stir into the soup just before serving.

  • Author: Annette Forrest
  • Image credit: Louise Lister
  • Publication: Super Food Ideas

0
Tags: beefEggSouptomatoes
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