Ingredients for 4 people:
- 100 g zucchini
- 100 g of fresh bobby green beans
- 100g onion
- 100 g of carrot
- Extra virgin olive oil
- 2 tbsp of crushed tomato.
- 100g of frozen broad beans
- 50 g short pasta
- 600 g chicken broth
- 100 g of cooked dry white beans
- Salt pepper
- 25 g pesto sauce
Preparation:
- Crush the zucchini and the tender beans – without the tips – at speed 4, 20 seconds.
- Take them out of the mixing jug.
- Place the onion and carrot cut into quarters in the jug. Crush, speed 5, 30 seconds.
- Put on the blade guard carefully. Cook at SL speed, 95 degrees, 7 minutes, with a splash of olive oil.
- Add the tomato and continue cooking for 5 minutes at the same speed and temperature.
- Mix the zucchini and beans and continue cooking for 5 more minutes.
- Add the broad beans and dip with the chicken stock and cook at SL speed, 90 degrees, 25 minutes.
- Mix the pasta and let it cook 2 minutes above the time indicated on the SL speed package, at 90 degrees.
- Add the drained dry beans and cook an additional 2 minutes.
- Add salt and pepper and season with the pesto
