Risoni Soup

Risoni Soup

This soup should only take 15 mins to cook which makes a great meal when you don't have time.

CAL P/SERVE
136
kJ P/SERVE
568
FAT P/SERVE
0.9g
CARBS P/SERVE
24.7g
PROTEIN P/SERVE
5.4g
SUGAR P/SERVE
4.0g
SODIUM P/SERVE
1030g
FAT
%
0%
ENERGY RDI%
6.5%

As this is a light soup you can serve with melted cheese on toast if you like however that part is not included in the nutritionals.

Ingredients

  • 1/2 cup dried risoni
  • 4 cups chicken stock, salt reduced
  • 1 stick celery, sliced
  • 1/4 red capsicum, sliced
  • 1 small zucchini, diced
  • 4 cup mushrooms, sliced
  • 1/2 cup cannellini beans
  • Sprinkle thyme
  • S & P

Method

  1. Place chicken stock in medium sauce pan bring to a simmer.
  2. Add risoni, stir so doesn't stick to the bottom of pan.
  3. Make sure heat is down low then add all the vegetables, sprinkle of thyme and season with salt and pepper and simmer until cooked, about 10 mins.
  4. Serve immediately.

Nutrition Table

Servings: Serving size:
Average Serve Average 100g
Energy 568 kJ 164 kJ
  136 Cal 39 Cal
Protein 5.4 g 1.6 g
Fat, total 0.9 g 0.3 g
- Saturated 0.4 g 0.1 g
Carbohydrate 24.7 g 7.1 g
- Sugars 4.0 g 1.2 g
Sodium 1030 mg 297 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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