Risoni Minestrone

Heat the olive oil in a large saucepan over a medium-high heat. Add the brown onion, carrot and celery. Cook, stirring, for 5 minutes or until the vegetables are soft. Add the garlic and tomato cook for 2 minutes or until fragrant. Add the vegetable stock, hot water, risoni and borlotti beans. Bring to the boil. Reduce the heat to medium-low and cover with a lid. Simmer for 10 minutes.

Remove the lid and stir through the cavolo nero. Season generously with salt and pepper. Simmer uncovered for 5 minutes or until the cavolo nero has wilted. Remove from the heat and stir through the parsley.