• 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 125g 97% fat-free bacon, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled, chopped
  • 1 parsnip, peeled, chopped
  • 1 celery stick, chopped
  • 2 small zucchini, chopped
  • 6 cups Campbell's Real Stock Beef Salt Reduced
  • 400g can diced roma tomatoes
  • 1/3 cup dried risoni pasta
  • 1/3 cup flat-leaf parsley leaves, roughly chopped
  • Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
  • Step 2 Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
  • Step 3 Stir in risoni. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Ladle soup into bowls. Serve.