Ingredients
1 L salt-reduced vegetable stock
1 cup of water
½ cup risoni
540 g jar of pasta sauce
2 cups diced zucchini
100 g reduced-fat feta
Method
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Pour 1L salt-reduced vegetable stock into a pan and add 1 cup of water. Bring to the boil and add ½ cup risoni. Stir well and simmer for 5-6 min or until just cooked. Add a 540g jar of pasta sauce and 2 cups diced zucchini. Cover and simmer for 2 min. Crumble 100g reduced-fat feta, stir half into the soup. Divide soup into bowls, top with the remaining feta. Serve with warmed wholemeal pita pockets if desired. Garnish with chopped parsley.
