Prep 15 mins | Cook 50 mins | Serves 4-6
1 tbsp extra virgin olive oil
1 onion, chopped
100 g 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
400 g can diced tomatoes
1 cup risoni
400 g borlotti beans, rinsed, drained 100 g 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 to 10 mins until softened, being careful not to brown. 2. Add potatoes, celery and carrot to pan. Saute 2 to 3 mins until it begins to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15 to 20 mins until vegetables are almost tender.
3. Mix in risoni and beans and simmer 10 to 15 mins. Season to taste. Serve with shaved parmesan and chopped parsley. Accompany with crusty bread.