USING FROOJIE™ EXTRACTOR - Soups

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 ½ cup small pasta

400g can borlotti or cannelloni beans, drained and rinsed

Salt and pepper

½ cup 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 Froojie™ Extractor.

4.Heat oil in a large saucepan, add onions 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.

If soup becomes too thick add a little extra stock.

Note

R15

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Breville BJE520 manual Using Froojie Extractor Soups, Italian Fennel and Bean Soup
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