Name: Bacon and risoni minestrone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 3 bacon rashers, rind removed, finely chopped; 1 leek, pale section only, halved lengthways, thinly sliced; 2 carrots, peeled, finely chopped; 2 clove garlic, crushed; 800 gram can diced tomatoes; 2 teaspoon finely chopped rosemary; 2 large chicken stock cubes; 8 cup (2 litres) boiling water; 1/2 cup risoni; 400 gram can red kidney beans, rinsed; 150 gram green beans, cut into 3cm lengths; 1/2 baguette (french breadstick), halved horizontally; 3/4 cup grated tasty cheese; 1/2 cup bought chunky basil dip, to serve

Ingredients

3 bacon rashers, rind removed, finely chopped

1 leek, pale section only, halved lengthways, thinly sliced

2 carrots, peeled, finely chopped

2 clove garlic, crushed

800 gram can diced tomatoes

2 teaspoon finely chopped rosemary

2 large chicken stock cubes

8 cup (2 litres) boiling water

1/2 cup risoni

400 gram can red kidney beans, rinsed

150 gram green beans, cut into 3cm lengths

1/2 baguette (french breadstick), halved horizontally

3/4 cup grated tasty cheese

1/2 cup bought chunky basil dip, to serve

Method

1.Heat a large heavy-based saucepan over moderately low heat. Add bacon, leek, carrot and garlic; cook and stir for 3 minutes or until browned. Add tomatoes, rosemary, crumbled stock cubes and boiling water. Bring to the boil over moderate heat. Reduce heat; simmer, uncovered, for 5 minutes or until thickened slightly. Stir in risoni; simmer, uncovered, for 8 minutes or until tender. Stir in beans; simmer for 2 minutes more or until heated.

2.Meanwhile, preheat an oven-grill to high. Place bread on a baking tray. Sprinkle with cheese. Grill for 2 minutes or until golden.

3.Ladle soup into serving bowls. Top with basil dip. Serve with cheese bread.