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Tuscan Bean Soup (Adapted from Cook Vegetarian magazine, February 2013)



4 portion(s)

  • 180 g cannellini beans, dried, ; or
  • 400 g canned cannellini beans, drained and rinsed
  • 1 onion, large, peeled and quartered
  • 3 garlic cloves, peeled
  • 1 tbsp tomato puree
  • 450 g tomatoes, fresh, quartered; or
  • 400 g chopped canned tomatoes
  • 1 bunch basil, fresh
  • 110 g Dry pasta, small shapes
  • salt and pepper to taste, to taste

Recipe's preparation

  1. If using dried beans, place basket into Closed lid.  Weigh in the beans.  Add enough water to cover the beans. Cook for 70 minutes, 90degC, speed 3.  Check every 30 minutes and top up water if needed.  When cooked, drain the beans and empty the Closed lid.

  2. Add onion, garlic and 4 tbsp of water to the Closed lid.  Chop on speed 7, 5 seconds.  Then sauté for 3 minutes, 100degC, speed 1.

  3. Add tomato purée, tomatoes, 3/4 of the basil and 1/2 the beans.  Chop on speed 7, 5 seconds.  Cook for 10 minutes, 100degC, speed 1.

  4. Add remaining beans, dry pasta, basil, salt and pepper and enough boiling water to fill Closed lid to the max line.  Cook 10 minutes, 100degC, Counter-clockwise operationGentle stir setting.


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