1 onion, chopped
2 cloves garlic, crushed
2 rashers bacon, diced
1 celery stalk, diced
½ red capsicum, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
½ cup peas
¼ cup basil leaves, chopped
½ cup lima beans
3 cups stock
¼ cup tomato passata
½ cup risoni
1 cup baby spinach
¼ cup parsley
Heat 1 tablespoon of olive oil in a soup pot.
Sauté onion, garlic and bacon for 2 – 3 minutes or until onion begins to soften.
Add celery, capsicum, zucchini, cherry tomatoes, peas, basil and lima beans. Season well with salt and pepper and stir everything together.
Pour over stock and tomato passata.
When the soup begins boiling, stir through risoni.
Cook for 5 – 8 minutes or until pasta is al dente.
When ready to serve stir through spinach and parsley.
Serve topped with freshly grated cheese.