Vegetable and risoni soup
-
100ml olive oil
-
2 large brown onions, chopped
-
4 garlic cloves, sliced
-
1 large carrot, chopped
-
1 stick celery, chopped
-
3 bay leaves
-
5 sprigs thyme
-
Sea salt
-
Freshly ground white pepper
-
1.25 litres vegetable stock
-
400g tin whole peeled tomatoes
-
100g parmesan rind
-
100g risoni
-
200g jerusalem artichokes, scrubbed clean, finely sliced
- 1 handful basil leaves
When your wedge of parmesan cheese has been grated all the way down to the rind, that's the signal it's time to make this soup again. By simmering the rind in the stock, you get all the flavour without the richness - not that a little additional grated parmesan is a bad idea.
Method
Warm olive oil in a saucepan. Add onions, garlic, carrot, celery, bay leaves and thyme, then season. Cook gently until very soft, for about 20 minutes. Add stock, tomatoes and parmesan rind, and simmer for another 30 minutes. Add risoni and simmer for 5 minutes, then add artichokes and simmer a further 5 minutes. Serve topped with basil leaves.
Serves 4
