Minestrone soup with Risoni pasta

stampa

This hearty minestrone is proudly brought to you by the team at Barilla.

Recipes by Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
60'

 
200 g 
 thinly chopped pancetta or bacon
 
50 g  
 onion, finely diced
 
1/4 cup  
 celery, finely diced
 
1/4 cup  
 leek, finely diced
 
1/4 cup  
 carrots, finely diced
 
1/2 cup  
 cauliflower, finely chopped
 
1/2 cup  
 broccoli, finely chopped
 
1/2 cup  
 red capsicum, finely diced
 
1/2 cup  
 Barilla Napoletana sauce
 
1/2 jar  
 vegetable stock
 
1.2 liters  
 grated Parmigiano Reggiano or Grana Padano
 
50 g  
 extra virgin olive oil
 
3 tablespoons  
 Rock salt, for pasta water
 
 
 Sea salt and pepper, to taste
 
 

1

Bring the vegetable stock to the boil in a large saucepan.

1

Gently heat the oil in a large saucepan. When hot, add the pancetta and onion and cook for 3 minutes. Then, with a gap of 2 minutes each time, add all the listed ingredients in that sequence.

1

Add the boiling stock to the vegetables and simmer for 5 minutes, then add the Barilla Risoni and cook for further 10 minutes.

1

Serve hot with a sprinkle of parmesan and a drizzle of oil on top.

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