Zuppa Di Risoni

• 4 liters water (16 cups)
• 3 large carrots, chopped coarsely
• 2 large brown onions, chopped coarsely
• 2 stalks trimmed celery, chopped coarsely
• 1 tablespoon black peppercorns
• 4 bay leaves
• 10 sprigs fresh flat leaf parsley
• 1 tablespoon olive oil
• 1 large yellow onion, chopped coarsely, extra
• 2 garlic cloves, crushed
• 150 g pancetta, chopped coarsely
• 2 medium carrots, chopped coarsely, extra
• 2 medium potatoes, chopped coarsely
• 2 sprigs fresh rosemary
• 1 cup risoni (220g) or 1 cup orzo pasta (220g) or 1 cup Italian pastina (220g)
• 14 cup loosely packed coarsely chopped flat leaf parsley, extra

1. Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to boil.
2. Simmer uncovered for 1 1/2 hours; strain over large bowl.
3. Reserve stock; discard vegetables.
4. (Can be made ahead to this stage.
5. Cover, refrigerate overnight or freeze).
6. Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft.
7. Add extra carrot, potato and rosemary; cook, stirring, 5 minutes.
8. Stir in stock, bring to a boil, simmer uncovered, about 10 minutes or until vegetables are tender.
9. Stir in pasta, bring to a boil, simmer, uncovered, about 5 minutes or until risoni is just tender.
10. Stir extra parsley into soup.

liters water, carrots, brown onions, celery, black peppercorns, bay leaves, flat leaf parsley, olive oil, yellow onion, garlic, pancetta, carrots, potatoes, rosemary, risoni, flat leaf parsley

Taken from www.food.com/recipe/zuppa-di-risoni-36714 (may not work)