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.
Nutrition Info (per serve)
Total fat 15g
Saturated fat 3g
Dietary fibre 10g
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.
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