Breville Dual Disc Juice Processor BJE820XL Instruction Booklet page 51

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
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 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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