Prawn, Tomato and Risoni Soup with Pesto

Serves 6
Preparation time 15 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 1 leek or 2 onions
  • extra virgin olive oil
  • 1.5 litres fish or vegetable stock
  • 400g can Val Verde Diced Tomatoes
  • ½ cup frozen baby peas
  • extra sea salt and freshly ground black pepper, to taste
  • 500g peeled green prawns
  • 1 cup risoni pasta, cooked
  • pesto, for serving

Finely slice leek and sauté in one tablespoon oil in a large pot over low heat for 10 minutes until soft. Add stock, Val Verde Diced Tomatoes and peas, bring to the boil and season to taste. Keep six prawns whole and chop the rest. Add prawns and risoni to soup and simmer until just cooked. Stir in two tablespoons olive oil. Serve immediately drizzled with pesto, ensuring one whole prawn is added to each serving plate.


For extra flavor, use a prawn stock made using prawn shells.