MINESTRONE
SERVES 4-6 PREP 15 MINS COOK 50 MINS PER SERVE 2005kJ COST $$
• 1 tbsp extra-virgin olive oil• 1 onion, chopped• 100g pancetta, chopped• 2 garlic cloves, crushed• 1 tsp rosemary, finely chopped• 2 potatoes, peeled, chopped• 2 celery stalks, sliced• 1 carrot, chopped• 8 cups vegetable stock• 400g can diced tomatoes• 1 cup risoni• 400g borlotti beans, rinsed, drained• 100g green beans, trimmed, sliced• shaved parmesan, parsley leaves, crusty bread, to serve 1 In a large heavy-based saucepan, heat oil on medium. Saute onion, pancetta, garlic and rosemary 8-10 minutes until softened, being careful not to brown.
2 Add potatoes, celery and carrot to pan. Saute 2-3 minutes until beginning to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15-20 minutes until vegetables are almost tender.
3 Mix in risoni and beans and simmer…
