Name: Risoni and spring vegetable soup
Cook time: 15 min
Total time: 15 min
Ingredients: 1/4 cup risoni; 2 thinly sliced green beans; 1 thinly sliced small carrot; 375 millilitre carton salt reduced chicken or vegetable stock; 1 tablespoon shredded fresh basil

Risoni and spring vegetable soup

Some soups just beg to be enjoyed in the springtime. This brothy risoni and spring vegetable soup is light, tasty and ready in a jiffy. Serve with warm, fresh crusty bread.

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Makes 1 Item

Cook

15M

Ingredients

1/4 cup risoni

2 thinly sliced green beans

1 thinly sliced small carrot

375 millilitre carton salt reduced chicken or vegetable stock

1 tablespoon shredded fresh basil

Method

1.At home, cook ¼ cup risoni in small saucepan of boiling water, uncovered, until almost tender. Add two thinly sliced green beans and one thinly sliced small carrot; cook, uncovered, 1 minute. Drain; rinse under cold water, then drain again.

2.At lunchtime, place risoni mixture in medium microwave-safe bowl with 375ml carton salt-reduced chicken or vegetable stock. Cook, uncovered, on HIGH (100%) in microwave oven about 2 minutes or until hot. Sprinkle with 1 tablespoon shredded fresh basil.

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