Ingredients for 4 people:
- 100 g courgette
- 100 g fresh boby green beans
- 100gr onion
- 100gr carrots
- Extra virgin olive oil
- 2 tbsp chopped tomato
- 100 g frozen broad beans
- 50 g short pasta
- 600gr chicken stock
- 100 g cooked dried white beans
- Salt, pepper
- 25gr pesto sauce
Preparation:
- Blend the courgette and the green beans – without the ends – on speed 4, 20 seconds.
- Set aside outside the jar.
- Place the quartered onion and carrot in the jar. Blend on speed 5, 30 seconds.
- Carefully place the blade guard on the blades. Cook on speed 1, 95 degrees, 7 minutes, with a drizzle of olive oil.
- Add the tomato and continue cooking for 5 minutes at the same speed and temperature.
- Mix in the courgette and beans, and continue cooking for a further 5 minutes.
- Add the broad beans and moisten with the chicken stock and cook at speed 1, 90 degrees, 25 minutes.
- Strain the mixture through the inner basket. Separate a small part of the vegetables and mix them with the strained stock. Place them in the jar and press “pulse” for 6 seconds. Add the rest of the reserved vegetables.
- Mix the pasta and cook for 2 minutes over the time indicated on the packet on speed 1, at 90 degrees.
- Stir in the drained dried beans and cook for a further 2 minutes.
- Season with salt and pepper and season with the pesto.
