Prep 15 mins | Cook 50 mins | Serves 4-6

Singapore Women's Weekly (Singapore) - - LIVING -

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.

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