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USING FROOJIE™ EXTRACTOR - Salsa, Fresh Relishes,
Sauces, Dips
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
Cook chorizo in a heavy based frying pan until well
browned and crisp.
Drain on absorbent paper and set aside.
Process tomatoes using Froojie™ Extractor.
Heat oil in a large saucepan, add onions 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.
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.
If soup becomes too thick add a little extra
stock.
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USING FROOJIE™ EXTRACTOR - Soups