Directions:
- Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to boil.
- Simmer uncovered for 1 1/2 hours; strain over large bowl.
- Reserve stock; discard vegetables.
- (Can be made ahead to this stage. Cover, refrigerate overnight or freeze).
- Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft.
- Add extra carrot, potato and rosemary; cook, stirring, 5 minutes.
- Stir in stock, bring to a boil, simmer uncovered, about 10 minutes or until vegetables are tender.
- Stir in pasta, bring to a boil, simmer, uncovered, about 5 minutes or until risoni is just tender.
- Stir extra parsley into soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.46 Kcal (1526 kJ) | ||
| Calories from fat | 130.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.51g | 22% | |
|---|---|---|---|
| Cholesterol | 21.09mg | 7% | |
| Sodium | 549.53mg | 23% | |
| Potassium | 586.48mg | 12% | |
| Total Carbs | 49.06g | 16% | |
| Sugars | 7.81g | 31% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 11.45g | 23% | |
| Vitamin C | 14.7mg | 25% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.8mg | 4% | |
| Calcium | 152.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 40.81 Kcal (171 kJ) | ||
| Calories from fat | 14.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 22% | |
|---|---|---|---|
| Cholesterol | 2.36mg | 7% | |
| Sodium | 61.54mg | 23% | |
| Potassium | 65.68mg | 12% | |
| Total Carbs | 5.49g | 16% | |
| Sugars | 0.87g | 31% | |
| Dietary Fiber | 0.72g | 26% | |
| Protein | 1.28g | 23% | |
| Vitamin C | 1.6mg | 25% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 0.1mg | 4% | |
| Calcium | 17.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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