Zuppa Di Risoni

• 5 None carrots, peeled and coarsely chopped
• 3 None Spanish onions, coarsely chopped
• 4 stalks celery, trimmed, coarsely chopped
• 1 tbsp black peppercorns
• 4 None dried bay leaves
• 10 sprigs fresh flat-leaf parsley, plus 1 tbsp coarsely chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 5 oz pancetta, coarsely chopped
• 2 None potatoes, peeled and coarsely chopped
• 2 sprigs fresh rosemary
• 8 oz risoni (orzo) pasta

1. Bring 16 cups water, 3 carrots, 2 onion, celery, peppercorns, bay leaves and parsley sprigs to a boil. Reduce heat and simmer, uncovered, for 1 hour 30 mins. Strain through a muslin-lined strainer into a large bowl. Discard solids.
2. Heat olive oil in a large saucepan over medium heat. Cook remaining onion, garlic and pancetta, stirring, until onion is soft. Add potato, remaining carrot and rosemary sprigs. Cook, stirring, for 5 mins. Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, for 10 mins, or until vegetables are tender.
3. Stir in pasta and bring to a boil. Reduce heat and simmer, uncovered, for about 5 mins, or until pasta is tender. Season. Stir in chopped parsley and serve.

carrots, spanish onions, stalks celery, black peppercorns, bay leaves, parsley, olive oil, garlic, pancetta, potatoes, rosemary, risoni

Taken from recipes-plus.com/api/v2.0/recipes/32142 (may not work)