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R12
ITALIAN FENNEL AND BEAN SOUP
Serves 6
2 chorizo sausages, sliced
1½ kg fresh ripe tomatoes, cored and quartered
¼ cup olive oil
2 large onions, diced
4 cloves garlic, finely chopped
1 small bulb fresh fennel, sliced and chopped
2 sticks celery, diced
2 large carrots, diced
1 tablespoon finely chopped fresh rosemary leaves
2 cups vegetable stock
1 teaspoon sugar
Sea salt and freshly ground black pepper
½ cup small pasta
400g can borlotti or cannelloni beans, drained and rinsed
salt and pepper
½ cup chopped fresh Italian parsley
Stir in drained beans, cook a further 3 to 4 minutes
to heat through.
Season soup to taste with salt and pepper.
Sprinkle soup with chopped parsley. Serve with fresh
crusty bread.
Note: If soup becomes too thick add a
little extra stock.
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RECIPES - USING PUREE EXTRACTOR - SOUPS
Cook chorizo in a heavy based frying pan until well
browned and crisp.
Drain on absorbent paper and set aside.
Process tomatoes using Puree Extractor.
Heat oil in a large saucepan, add onion and garlic,
fry over a low heat for about 10 minutes.
Add fennel, celery and carrots and cook for 5
minutes.
Add tomatoes, chorizo slices, rosemary, stock and
sugar, bring to the boil.
Lower heat, simmer covered for 30 minutes.
Add pasta, cook for 5 minutes.
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