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31
7 to 8 cups water (being sure not to go
above the maximum fill line in the
cooking pot)
Soup:
¼ cup fish sauce
1 pound flank steak, very thinly sliced
Ingredients for serving:
8 ounces rice noodles, cooked
Fresh basil
Fresh cilantro
Fresh mint
Mung beans
Green onions, thinly sliced
Fresh lime juice
Fish sauce, optional
Chili sauce, optional
Hoisin sauce, optional
1. Add the broth ingredients into the cooking
pot of the Cuisinart
®
Multicooker. Secure the
lid and select Soup. Set the pressure to High,
the time for 1 hour and 30 minutes, and
press Start.
2. When the tone sounds, allow pressure to
release naturally.
3. Once pressure is completely released,
open the lid. Cool stock and then strain
through cheesecloth or fine mesh strainer.
Beef may be shredded and used in the soup,
or reserved for another use. Discard bones,
vegetables, and aromatics.
4. When strained stock reaches room
temperature, transfer it to the refrigerator. The
fat will rise to the top and solidify.
Make the soup:
1. When ready to serve, discard the solidified
fat with a spoon, add remaining stock to
the cooking pot and select Reduce. Set the
temperature to High and press Start. Bring
stock to a simmer while preparing individual
bowls for serving: Put 1 cup cooked
rice noodles, 5 hand-torn basil leaves, 1
tablespoon hand-torn cilantro leaves, 5 hand-
torn mint leaves, 1 tablespoon mung beans,
and 1 teaspoon green onions in each bowl.
2. Just before serving, add the fish sauce and
the sliced flank steak to the simmering stock.
Once meat is just cooked through, press
Stop. Select Keep Warm (unit will stay in
Keep Warm mode for 2 hours, or until Stop
is pressed).
3. To serve, add about 2 cups of the hot stock,
with the cooked steak, to each prepared bowl
with a squeeze of lime juice. If desired, stir
in a dash of fish sauce, chili sauce, and/or
hoisin sauce. Taste and adjust seasoning as
desired. Serve immediately.
Nutritional information per serving (2½ cups):
Calories 777 (36% from fat) • carb. 50g • pro. 68g
fat 29g • sat. fat 14g • chol. 98mg • sod. 536mg
calc. 60mg • fiber 3g
Pasta e Fagioli
Try our hearty and healthy vegetarian version of
this classic Italian soup.
Makes about 15 cups
1 tablespoon olive oil
1 onion, cut into ½-inch dice
1 carrot, cut into ½-inch dice
1 celery stalk, cut into ½-inch dice
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound dried cannellini or
white beans, rinsed
1 bay leaf
6 cups water
2 cans (14 ounces each) diced tomatoes
with juice
1½ teaspoons kosher salt
1½ cups tubetti, small macaroni, or small
shell pasta
3 cups vegetable stock (or broth)
Chopped fresh parsley, for serving
Freshly grated Parmesan, for serving
1. Put the olive oil into the cooking pot of the
Cuisinart
®
Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the unit is preheated and the oil is hot,
add the onion, carrot, celery, and garlic and
sauté until fragrant and soft, about 5 minutes.
Press Stop.
3. Add the oregano, basil, beans, bay leaf, and
water. Secure the lid and select Beans. Set
the time for 8 minutes, and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released,
press Stop and carefully open the lid. Add
the diced tomatoes, salt, pasta, and broth,
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