Breville BJE820XL manual Recipes using Puree extractor Soups, Italian Fennel and Bean Soup

RECIPES - using PUREE extractor - SOUPS

ITALIAN FENNEL AND BEAN SOUP

Serves 6

2 chorizo sausages, sliced

3 lb 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

14 oz can borlotti or cannelloni beans, drained and rinsed

Salt and pepper

½cup chopped fresh Italian parsley

1.Cook chorizo in a heavy based frying pan until well browned and crisp.

2.Drain on absorbent paper and set aside.

3.Process tomatoes using Puree Extractor.

4.Heat oil in a large saucepan, add onion and garlic, fry over a low heat for about 10 minutes.

5.Add fennel, celery and carrots and cook for 5 minutes.

6.Add tomatoes, chorizo slices, rosemary, stock and sugar, bring to the boil.

7.Lower heat, simmer covered for 30 minutes.

8.Add pasta, cook for 5 minutes.

9.Stir in drained beans, cook a

further 3 to 4 minutes to heat through.

10.Season soup to taste with salt and pepper.

11.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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