Hearty Vegetable Soup
By Fagor
Images
Serves
Makes 6 to 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, chopped
- 3 Tablespoons tomato paste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 6 cups vegetable broth
- 4 sprigs fresh thyme or ½ teaspoon dried
- 1 pound butternut squash, peeled and cut into ½-inch dice
- 5 large kale leaves, ribs removed, roughly chopped
- Salt and freshly ground black pepper to taste
Procedure
Use the SAUTÉ function on the CUSTOM setting and for about 35 minutes. Add the oil and onion and cook, stirring often, until the onions starts to soften. Add the carrots and celery. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another minute.
Add the tomato paste and stir well. Let cook for 1 minute then add diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper to taste. Allow soup to come to a rolling boil.
Close and lock the lid on the cooker. Turn off the SAUTÉ function and select the SIMMER function on the SOUP setting and set time for 1 hour. After 35 minutes remove lid and add the beans and chopped kale. Allow the soup to simmer for another 15 minutes with the lid on. Remove lid and taste. Add more salt and pepper if needed.
Add the tomato paste and stir well. Let cook for 1 minute then add diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper to taste. Allow soup to come to a rolling boil.
Close and lock the lid on the cooker. Turn off the SAUTÉ function and select the SIMMER function on the SOUP setting and set time for 1 hour. After 35 minutes remove lid and add the beans and chopped kale. Allow the soup to simmer for another 15 minutes with the lid on. Remove lid and taste. Add more salt and pepper if needed.
Hearty Vegetable Soup
By Fagor
Serves
Makes 6 to 8 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, chopped
- 3 Tablespoons tomato paste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 6 cups vegetable broth
- 4 sprigs fresh thyme or ½ teaspoon dried
- 1 pound butternut squash, peeled and cut into ½-inch dice
- 5 large kale leaves, ribs removed, roughly chopped
- Salt and freshly ground black pepper to taste
Procedure
Use the SAUTÉ function on the CUSTOM setting and for about 35 minutes. Add the oil and onion and cook, stirring often, until the onions starts to soften. Add the carrots and celery. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another minute.
Add the tomato paste and stir well. Let cook for 1 minute then add diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper to taste. Allow soup to come to a rolling boil.
Close and lock the lid on the cooker. Turn off the SAUTÉ function and select the SIMMER function on the SOUP setting and set time for 1 hour. After 35 minutes remove lid and add the beans and chopped kale. Allow the soup to simmer for another 15 minutes with the lid on. Remove lid and taste. Add more salt and pepper if needed.
Add the tomato paste and stir well. Let cook for 1 minute then add diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper to taste. Allow soup to come to a rolling boil.
Close and lock the lid on the cooker. Turn off the SAUTÉ function and select the SIMMER function on the SOUP setting and set time for 1 hour. After 35 minutes remove lid and add the beans and chopped kale. Allow the soup to simmer for another 15 minutes with the lid on. Remove lid and taste. Add more salt and pepper if needed.