Chunky Italian-style soup with risoni

Chunky Italian-style soup is a tasty winter warmer ready in just 25 mins.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

2 x 400g cans no-added-salt chopped tomatoes
2 teaspoons salt-reduced stock powder
½ cup risoni
1 tablespoon olive oil
1 chorizo, sliced
2 celery stalks, sliced
1 medium brown onion, chopped
400g can no-added salt borlotti beans, rinsed and drained
8 cups baby spinach
½ cup basil leaves, plus extra, to serve
2–3 tablespoons basil pesto, to serve
4 slices crusty bread, to serve

Instructions

Stay Awake

1 In a large, heavy-based pan set over medium-high, combine tomatoes, stock powder and 2 cups water and bring to the boil. Add risoni and cook, stirring often, for 15–20 minutes.

2 Meanwhile, in a large non-stick frying pan heat olive oil over medium-high. Add chorizo and cook, stirring, for 2–3 minutes, or until golden. Add celery and onion and cook for 2–3 minutes.

3 Add the chorizo mixture, beans and spinach to the risoni. Season with cracked black pepper and simmer for 2–3 minutes. Stir through basil.

4 Divide soup into four bowls and top with pesto and extra basil leaves.

Variations

Make it gluten free: Use gluten-free pasta and bread and check stock, chorizo and pesto are gluten free.

Make it vegan: Omit chorizo. Check stock powder and basil pesto are vegan.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 431 cal

Kilojoules 1800 kJ

Protein 19 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 10 g

Sodium 580 mg

Calcium 140 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.