MINESTRONE

SERVES 4-6 PREP 15 MINS COOK 50 MINS

• 1 tbsp extra-virgin olive oil

• 1 onion, chopped

• 100g pancetta, chopped

• 2 garlic cloves, crushed

• 1 tsp rosemary, finely chopped

• 2 potatoes, peeled, chopped • 2 celery stalks, sliced

• 1 carrot, chopped

• 8 cups vegetable stock

• 400g can diced tomatoes

• 1 cup risoni

• 400g can borlotti beans, rinsed, drained

• 100g green beans, trimmed, sliced

• shaved parmesan, parsley leaves, crusty bread, to serve

1 In a large heavy-based saucepan, heat oil on medium. Saute onion, pancetta, garlic and rosemary 8-10 mins until softened, being careful not to brown.

2 Add potatoes, celery and carrot to pan. Saute 2-3 mins until beginning to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15-20 mins until vegetables are almost tender.

3 Mix in risoni and beans and simmer 10-15 mins. Season to taste. Serve with shaved parmesan and parsley leaves. Accompany with crusty bread.