Zuppa Di Risoni

This soup is packed with veggies and protein from the pancetta, making it a delicious and satisfying meal option.

Its broth is also low in calories, fat, and sugar.

This soup takes a while to prepare due to the slow simmering required for the broth.

Zuppa Di Risoni soup is a great source of dietary fiber, vitamins, and minerals.
It can also aid in digestion and support a healthy immune system.

	4 liters water
	3 large carrots , chopped coarsely
	2 large brown onions , chopped coarsely
	2 stalks trimmed celery , chopped coarsely
	1 tablespoon black peppercorns
	4 bay leaves
	10 sprigs fresh flat leaf parsley
	1 tablespoon olive oil
	1 large yellow onion , chopped coarsely , extra
	2 garlic cloves , crushed
	150 g pancetta , chopped coarsely
	2 medium carrots , chopped coarsely , extra
	2 medium potatoes , chopped coarsely
	2 sprigs fresh rosemary
	1 1 cup orzo pasta or 1 cup Italian pastina ( 220g )
	1/4 cup loosely packed coarsely chopped flat leaf parsley , extra

1.	In a large pot, bring water, chopped carrots, brown onions, celery, black peppercorns, bay leaves, and parsley sprigs to a boil.
2.	Reduce heat and let simmer for 2 hours, occasionally skimming the surface to remove impurities.
3.	Meanwhile, heat olive oil in a separate pot.
4.	Add extra chopped onions, garlic, and pancetta and cook until browned.
5.	Add extra chopped carrots, potatoes, and rosemary and cook for an additional 5 minutes.
6.	Discard the bay leaves and parsley sprigs from the soup pot and strain the broth into the pot with the pancetta and veggies. Discard solids.
7.	Add orzo pasta and let simmer for 8-10 minutes, or until tender.
8.	Serve hot and garnish with extra chopped parsley.