Ingredients
30g butter
1 clove garlic
1 large onion finely chopped
2 litres chicken stock
3/4 cup Rissoni
500g Silverbeet, central stalk removed, shredded
1 cup firmly packed fresh basil leaves, torn
Method
1. Heat butter in soup pot, add onion, garlic, cook 2-3 minutes.
2. Place chicken stock in seperate pot & boil.
3. Add the stock to the onion mix & boil.
4. Add Rissoni, reduce heat & simmer 8 minutes, stirring occasionally
5. Add the Silverbeet & basil to the Rissoni mix & simmer 1 minute or until Rissoni is al dente and the silverbeet is cooked.
6. Season with pepper
Meg's Notes:
This is the perfect winter warmer - comfort food. I rate this alongside the likes of chicken soup when you are feeling under the weather. Each spoonful is a sip of goodness!
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