Risoni in Brodo

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Serves 4

A cozy, flavorful soup with tender baby pasta in a rich vegetable broth. Blended veggies add a silky smooth texture, while a drizzle of olive oil and Parmesan finish it off for the ultimate comfort in a bowl.

Recipe

Serves 4 · Prep 10m · Cook 50m

Ingredients

• 3 litres water
• 1 brown onion, peeled and cut in half
• 3 celery stick, roughly chopped
• 2 carrots, roughly chopped
• 1 garlic clove
• 4 halved cherry tomatoes
• salt for seasoning
• 250 gr of baby pasta such as stellini, risoni, orzo or ditalini
• a drizzle of extra-virgin olive oil and freshly grated parmesan cheese for serving – Monini

Method

1. Place the vegetables in a medium-sized pot and cover with 3 lt of water and 1/2 tablespoon of salt. Bring to a simmer and cook on low for 40 minutes or until the vegetables are soft.
2. Remove the vegetables from the pot and set aside. Bring the stock back to the boil, add your pasta of choice, stir and cook for 6-7 minutes or until al dente, stirring occasionally to prevent sticking. By the time the pasta is cooked some of the liquid will be absorbed and you are left with a thick soupy constancy.
3. Place the soft vegetables in the bowl of a food processor fitted with blades along with 1/2 a ladleful of the stock. Whizz until smooth. Set aside, we’ll use this later to serve.
4. Add olive oil and parmesan to your liking and serve hot alongside your pureed vegetables.

Equipment

• Per Vita Copper Base Stainless Steel Induction Covered Stockpot 24cm — Myer My Store — Victoria's Basement — Amazon