RISONI SOUP WITH SPINACH, MUSHROOMS AND PESTO ALLA GENOVESE
Ingredients
Serves 2
| 60g | Barilla Risoni |
| 2 tbsp. | Barilla Pesto alla Genovese |
| 150g | broccoli |
| 150 | fresh spinach |
| 80g | champignon or button mushrooms |
| 2 tbsp. | Extra Virgin Olive Oil |
| 1 | celery stalk |
| 1 | shallot |
| 1 garlic clove | |
| 1L | chicken stock |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Wash and dice the celery. Peel and chop the shallot and the garlic. Separate the broccoli florets and cut the stems into thin rounds. Slice spinach and mushrooms.
Step 2
In a large saucepan, heat olive oil on medium. Add celery, shallot and garlic. Cook for about 8 minutes or until golden, stirring. Add chicken stock and broccoli. Heat to a simmer on high. Reduce heat to medium-low; simmer for 10 minutes, stirring occasionally. Add spinach, mushrooms and Risoni. Simmer 6 to 8 minutes or until pasta is cooked and vegetables are cooked through and soft.
Step 3
Remove from heat. Stir in Pesto to taste and serve.
