Risotto Minestrone Soup
Risotto Minestrone Soup
Ingredients
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 30 ml (2 tbsp) olive oil
- 625 ml (2 1/2 cups) chicken broth
- 1 can 398 ml (14 oz) diced tomatoes
- 250 ml (1 cup) leftover risotto
- Salt and pepper
Instructions
- In a saucepan, soften the vegetables in the oil. Season with salt and pepper. Add the broth and tomatoes. Bring to a boil. Simmer for about 20 minutes or until the vegetables are tender.
- Add the risotto and stir. Bring to a boil. Remove from the heat and let rest for 5 minutes before serving. Adjust the seasoning.
Risotto Minestrone Soup