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one tablespoon olive oil one medium fennel (Recipes by ingridients fennel) bulb, ends trimmed, finely chopped one large carrot, peeled, finely chopped one large zucchini, ends trimmed, finely chopped two garlic cloves, crushed three x five hundredml ctns chicken consomme (Campbells brand) seventy-fiveg (one third cup) risoni eighty-fiveg (one/two cup) shelled fresh peas one tablespoon finely chopped fresh tarragon Salt freshly ground black pepper Sliced ciabatta, to serveStep one Heat the oil in a large saucepan over high heat. Italian-style Risoni Soup Recipe. Add the, fennel (Recipes by ingridients fennel) carrot, zucchini and garlic and cook, stirring, for five minutes or until just tender. Italian-style Risoni Soup Recipe. Add the consomme and bring to the boil. Italian-style Risoni Soup Recipe. Add the risoni and cook, stirring occasionally, for ten minutes or until pasta is al dente. Italian-style Risoni Soup Recipe. Add the peas and cook for two minutes or until peas are bright green and tender. Remove from heat. Step two Add the tarragon and stir to combine. Taste and season with salt (Recipes by ingridients salt) and pepper. Step three Ladle the soup among serving bowls, and serve with ciabatta.. Italian-style Risoni Soup Recipe.
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