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.
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.
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.
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.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.