Italian Style Risoni Soup

Tonight we felt like something light but warm for dinner so we decided on soup.  This soup was perfect.  Nice and light but warm and filling at the same time.

Ingredients

1 tablespoon olive oil

1 medium fennel bulb, ends trimmed, finely chopped

1 large carrot, peeled, finely chopped

2 cloves garlic, crushed

1.5 litres low sodium chicken stock

1/3 cup risoni

1/2 cup frozen peas

1 tablespoon chopped fresh tarragon

Salt and freshly ground black pepper

Sliced Ciabatta, to serve

Directions

Heat the oil in a large saucepan over high heat.  Add the fennel, carrot and garlic and cook, stirring, for 5 minutes or until just tender.  Add the stock and bring to the boil.  Add the risoni and cook, stirring occasionally, for 10 minutes or until the pasta is al dente.  Add the peas and cook for 2 minutes or until the peas are bright green and tender.  Remove from heat.

Add the tarragon and stir to combine.  Taste and season with salt and pepper.

Ladle the soup among serving bowls and serve with Ciabatta.