Brodo vegetale (vegetable soup) with risoni pasta

Serves Icon
Time 01 Hour 20 Minutes
  • 2 tablespoons (40ml) extra virgin olive oil
  • 1 onion, whole
  • 1 large carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 potato, whole
  • 200g Italian chopped tomatoes
  • 2 litres water
  • 200g risoni pasta
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place the onion, carrot, celery, potato and chopped tomatoes in a large heavy-based stockpot over medium heat. Pour in the water and bring to the boil. Reduce heat to low and simmer for 1 hour.

Step 2

Take the stockpot off the heat. Transfer the carrots and potato to a chopping board and finely chop. Strain the vegetable soup through a fine sieve into a clean saucepan, using the back of the ladle to extract as much flavour as possible. Season the soup with salt to taste.

Step 3

Place the saucepan with strained brodo vegetale back onto medium heat. Bring to the boil. Add the risoni pasta, referring to the cooking time specified in pasta packet instructions.

Step 4

To serve, divide the chopped carrots and potato among serving bowls. Ladle hot brodo vegetale over the carrots and potato. Top with Parmigiano Reggiano– buon appetito.

2 tablespoons (40ml) extra virgin olive oil|1 onion, whole|1 large carrot, roughly chopped|1 stalk celery, roughly chopped|1 potato, whole|200g Italian chopped tomatoes|2 litres water|200g risoni pasta|Sea salt, freshly ground black pepper

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