Vegetable soup with risoni

Step 1

Combine the water, carrot, onion, celery, peppercorns, bay leaves and parsley in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, 1½ hours; strain over large bowl. Reserve stock; discard vegetables. [Can be made ahead to this stage. Cover; refrigerate overnight or freeze.]

Step 2

Heat oil in large saucepan; cook extra onion, garlic and pancetta, stirring, until onion is soft. Add extra carrot, potato and rosemary; cook, stirring, 5 minutes. Stir in stock; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender.

Step 3

Stir in pasta, bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes or until risoni is just tender. Stir in extra parsley.