Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 1 cup risoni pasta
- 1 brown onion, finely chopped
- 1 pinch flat-leaf parsley leaves (to garnish)
- 2 zucchini, coarsely grated
- 4 cup chicken stock
- 1 cup parmesan, grated
- 8 slice bread sourdough kalamata olive, cut into 3cm cubes
- 80grams mild salami, finely sliced
- 1/3 cup olive oil (use 1/4 cup and save the rest to drizzle)
- 2kilograms ripe tomatoes, roughly chopped
Method
Step 1 of 4
Heat oil in a large, deep saucepan over medium heat. Cook onion for 4 minutes or until tender. Stir in tomato and cook for 10 minutes or until softened. Add stock and 3 cups water. Bring to the boil and cook for 20 minutes or until tomato is very soft and mixture has thickened.
Step 2 of 4
Add risoni and cook for 8 minutes or until almost cooked. Stir in zucchini and cook for 2 minutes or until softened.
Step 3 of 4
Meanwhile, preheat oven to 180°C. Place bread on a baking tray and drizzle with oil. Bake for 4 minutes. Top with cheese. Bake for 2-3 minutes until melted.
Step 4 of 4
Fry salami in a pan over medium heat for 8 minutes until crisp. Serve soup topped with cheesy croutons, salami and parsley.
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