|Preparation : 30 min||Resting : -|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 11 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1 ½||tbsp olive oil
|150||g small smoked lardons or bacon
|2||chicken stock cubes
|150||g green beans
|200||g white beans, cooked or precooked
|2||tomatoes (200g), diced
|150||g small shell-shaped pasta
|3||tbsp flat-leaf parsley, washed
|and finely sliced
|3||tbsp basil, washed and finely sliced
|100||g Parmesan, grated|
|1||Dice the carrot, onion and celery; place in the metal bowl with the olive oil and|
run the EXPERT programme, 3 minutes/speed 2A/120 °C.
|2||Add the lardons or bacon, garlic, water, stock cubes, salt and pepper. Run the|
EXPERT programme, 8 minutes/speed 3/110 °C.
|3||Peel and cut the potato and courgette into 2cm cubes. Cut the green beans into|
small pieces. Add the potatoes, courgette and green beans to the bowl. Run the
EXPERT programme, 20 minutes/speed 1A/110 °C.
|4||Rinse the tinned white beans under running water. At the end of the programme,|
add the beans, tomatoes, pasta, basil and parsley. Restart the EXPERT programme,
10 minutes/speed 1A/110 °C (adjust the cooking time depending on the type of
|5||Season to taste, serve immediately with 1 tsp of pesto (p. 232) per serving and|
|1||Preheat the oven to 180°C (170°C fan, gas mark 4). Spread a thin layer of Parmesan on a sheet of baking paper. Bake for 5 to 7 minutes; watch carefully, as the Parmesan should only be lightly coloured.|
|2||Remove from the oven; cool before removing the crisps from the paper.|
I made this one vegetarian, and it turned out very nicely. Great served with the Farmhouse Loaf.
Lovely soup. Next time I'd try with little less liquid though.
Great soup. I didn't add the pesto or Parmesan crisps. Still delicious