Zuppa Di Risoni - cooking recipe

Ingredients

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

Preparation

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.
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.
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.