Italian-Style Risoni Soup

taste.com.au

Dave RB

After retirement I have taken over preparing all our meals. Love baking bread.

1 tbsp olive oil

1 medium fennel bulb, ends trimmed, finely chopped

1 large carrot, peeled, finely chopped

1 large zucchini, ends trimmed, finely chopped

2 garlic cloves, crushed

3 x 500ml ctns chicken consomme

75g (⅓ cup) risoni

85g (½ cup) shelled fresh peas

1 tbsp finely chopped fresh tarragon

Salt & freshly ground black pepper

Sliced ciabatta, to serve

Directions at taste.com.au

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