Chunky Italian-style soup with risoni
- 2 x 400g cans no-added-salt chopped tomatoes
- 2 teaspoons reduced-salt 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
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.
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.
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)
Total fat 15g
–Saturated fat 3g
Dietary fibre 10g
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