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.
- 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
- Place chicken stock in medium sauce pan bring to a simmer.
- Add risoni, stir so doesn't stick to the bottom of pan.
- 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.
- Serve immediately.
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|
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