- 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 1Heat 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 2Add 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 3Stir 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
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