1. Heat oil in a large stockpot over medium-high heat. Add carrot, celery and onion and cook for 2-3 minutes or until vegetables are starting to soften and colour. Add pancetta, garlic, bay leaves and parsley stems and cook for a further 2-3 minutes or until mixture is golden and fragrant.
  2. Pour in chopped tomatoes and stock and bring to the boil. Add risoni, then stir through cavolo nero and cannellini beans. Reduce heat to medium-low and simmer for 4-5 minutes or until beans are warmed and cavolo nero is wilted.
  3. Divide soup between serving bowls. Garnish with parsley leaves, parmesan and chilli. Serve alongside toast. Enjoy with family and friends.

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