Catler JE 4011 - Manual (Page 35)

R11
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, fi nely chopped
1 small bulb fresh fennel, sliced and
chopped
2 sticks celery, diced
2 large carrots, diced
1 tablespoon fi nely 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 Puree 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
SOUPS