This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large, heavy-based saucepan, heat oil on medium. Sauté onion, pancetta, garlic and rosemary for 8-10 minutes until softened, being careful not to brown.
2.Add potatoes, celery and carrot to pan. Sauté for 2-3 minutes until beginning to soften. Stir stock and tomatoes through. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes until veges are almost tender.
3.Mix in risoni and beans, simmering for 10-15 minutes. Season to taste. Serve with parmesan and parsley. Accompany with bread.
Note
- Serves 4-6. – Freeze in an airtight container up to one month. Thaw in fridge overnight and bring to the boil before serving.