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51
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
½ cup chopped fresh Italian parsley
Cook chorizo in a heavy based frying 1.
pan until well browned and crisp.
Drain on absorbent paper and set aside.2.
Process tomatoes using Puree 3.
Extractor.
Heat oil in a large saucepan, add onion 4.
and garlic, fry over a low heat for about
10 minutes.
Add fennel, celery and carrots 5.
and cook for 5 minutes.
Add tomatoes, chorizo slices, 6.
rosemary, stock and sugar, bring to the
boil.
Lower heat, simmer covered for 7.
30 minutes.
Add pasta, cook for 5 minutes.8.
Stir in drained beans, cook a 9.
further 3 to 4 minutes to heat through.
Season soup to taste with salt and 10.
pepper.
Sprinkle soup with chopped parsley.11.
Serve with fresh crusty bread.
Note:
If soup becomes too thick add a little
extra stock.
RECIPES - USING PUREE EXTRACTOR - SOUPS