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Makes 8 servings
1 can (15-19 oz.) cannellini beans
(white kidney)
1 can (15-19 oz.) chickpeas (garbanzos)
1 can (15-19 oz.) red kidney beans
1 can (15-19 oz.) pinto beans
1 cup chopped celery
1 cup chopped red onion
1 tsp. dried sage
2 Tbs. olive oil
2 cups water
2 cups cooked small pasta, such as ditalini
Grated Parmesan cheese and chopped parsley
for serving, optional
1. Rinse and drain beans; set aside.
2. In 4-qt. saucepan, cook celery, onion, garlic and sage in oil 5 minutes or until tender.
3. Add beans and water; cook over medium heat 15-18 minutes or until hot.
4. In jar, place 3 cups beans and liquid.
5. Cover jar with lid. Press POWER, then press Soup. Press START/STOP.
6. Stir bean mixture and the pasta into soup remaining in saucepan; re-heat.
7. Serve, if desired, with grated cheese and parsley.
Tuscan Bean Soup
Makes 1 1/4 cups
1 large apple, pared, cored and quartered
1 large peach, pitted, peeled and quartered
2 Tbs. water
1. In small saucepan, cook fruits in water 5-8 minutes or until very tender.
2. In jar, place fruits and liquid.
3. Cover jar with lid. Press POWER, then press Baby Food. Press START/STOP.
4. Remove from jar; place in covered containers.
5. Chill or freeze at once.
Peachy Applesauce
Baby Food
Recipes
Makes 4 servings
4 cups chopped fresh tomatoes
1 small onion, chopped
1 Tbs. chopped fresh basil
2 Tbs. butter
1/2 tsp. salt
1 cup half-and-half or milk
1. In 3-qt. saucepan, cook tomato, onion and basil in butter 5 minutes or until onion is tender.
2. Pour mixture into jar; add salt.
3. Cover jar with lid. Press POWER, then press Soup. Press START/STOP.
4. Return soup to saucepan; stir in half-and-half.
5. Gently heat to 145º F; do not let soup boil.
Cream of Tomato Soup
Recipes
Makes 4 servings
2 cans (15-19 oz. each) black beans
1 small onion, chopped
2 garlic cloves, crushed
2 Tbs. olive oil
1 cup water
1/2 cup sofrito*
1 Tbs. chopped cilantro
Sour cream, chopped red onion, cilantro for
serving, optional
1. Rinse and drain beans; set aside.
2. In 4-qt. saucepan, cook onion and garlic in oil 5 minutes or until tender.
3. Add beans, water, sofrito and cilantro.
4. Cook over medium heat 12-15 minutes or until hot.
5. In jar, place 3 cups beans and liquid.
6. Cover jar with lid. Press POWER, then press Soup. Press START/STOP.
7. Stir bean mixture into soup remaining in saucepan; re-heat as desired.
8. Serve, if desired, with sour cream, red onion, and cilantro.
*sofrito is a popular condiment in Latin American cooking. It can be found in the Latin
American or International foods section of most supermarkets.
Creative Cook’s Note: If a totally blended soup is preferred, repeat step # 3 with remaining
beans and liquid.
Cuban Black Bean Soup