A speedy,full flavoured soup bursting with goodness, warmth and all manner of excellent nutrients. I've used a tin of mixed beans in a spicy tomato sauce as the main body of the soup and that makes it very filling and economical. The beans are a mix of
Cannellini, borlotti, pinto, flageolet beans and chickpeas and are a great source of dietary fiber and nutrients. The sauce isn't too spicy- more of a mild heat but the sugar will diffuse this, or you could add some yoghurt or cream if needed.
I have made this recipe loads of times, and kept the base the same but adapted the vegetables and beans- sometimes using baked beans-to whatever I have in at the time, and it never fails to be a hit. You too can add or subtract any ingredients you like to suit you and your families tastes.
You can add lentils or barley to bulk it out too. It really is very versatile.
I've used the PC part of the Ninja Foodi Multicooker, but this can also be done in an Instant Pot or on the stove.
Why not give this a try and let us know how you get on in the comments below.
We love to hear your feedback. E x
Prep:-
Dice the Onion, Leek and Celery.
Roughly chop the carrot into chunks
Slice the tomatoes in half
Open the tin of beans
Open the jar of Passata.
Make up the stock.
Turn the Foodi onto Sear/Saute 2
Add the butter and onion and heat for 2-3mns to soften.
Add the garlic, rosemary, leek, celery, carrots and tomatoes.
Stir through.
Add the tin of beans with sauce.
Add the Passata,
Add the Stock,
Stir through.
Close the lid, place the toggle in the SEAL position and move the slider to the left side.
Switch the foodi onto Pressure-High for 5 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to PC.
It will then Pressure Cook for 5 mns.
Once finished let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Add the Spinach, stir through and add the sugar (if needed).
Taste and adjust the seasonings if needed.
Add more stock/ water if needed
To Serve- divide into 4 bowls, add a sprinkle of black pepper and serve.
Tip:-Add a garnish of Blue cheese or Parmesan with some garlic buttered crusty bread on the side,all ready to dip into the broth.
Easy swaps:-
Butter for oil.
Red onion for white.
Carrot for Sweet Potato.
Pasatta for tinned tomatoes.
Beef/chicken stock cubes for Vegetable.
Beans for Lentils or Pasta
Spinach for Parsley.
Fresh veg for frozen.
Pressure cooker for Stove-
Use a lge pot, follow steps 1 and 2, then bring it to the boil,lower the heat and simmer for 30mns or until veggies are cooked. Follow steps 5 and 6 to finish.
PC for Slow Cooker-
Add all the ingredients into the SC and cook for 3-4 hrs on high or 5-6 hrs on Low or until the vegetables are soft- grating the hard veg will mean it cooks quicker.
Tip:- I let the pressure release naturally for 2 reasons. 1- it stops you getting a shower of red tomato steam all over the ceiling or walls, and 2- it continues to cook as it releases, ensuring that any hard veg is soft by the time I open the lid.
Tip:- I've used a mix of stock cubes as I sometimes find using all beef or chicken is too strong but a blend of both works really well.
Ingredients
Directions
Prep:-
Dice the Onion, Leek and Celery.
Roughly chop the carrot into chunks
Slice the tomatoes in half
Open the tin of beans
Open the jar of Passata.
Make up the stock.
Turn the Foodi onto Sear/Saute 2
Add the butter and onion and heat for 2-3mns to soften.
Add the garlic, rosemary, leek, celery, carrots and tomatoes.
Stir through.
Add the tin of beans with sauce.
Add the Passata,
Add the Stock,
Stir through.
Close the lid, place the toggle in the SEAL position and move the slider to the left side.
Switch the foodi onto Pressure-High for 5 mns.
Pre will appear as it builds pressure for 6-8mns before beginning to PC.
It will then Pressure Cook for 5 mns.
Once finished let it release naturally-8-10mns. It will beep when finished.
Turn the toggle to VENT to make sure all the pressure has released, then push the slider to the right and carefully open the lid.
(you can do a quick release if preferred)
Add the Spinach, stir through and add the sugar (if needed).
Taste and adjust the seasonings if needed.
Add more stock/ water if needed
To Serve- divide into 4 bowls, add a sprinkle of black pepper and serve.
Tip:-Add a garnish of Blue cheese or Parmesan with some garlic buttered crusty bread on the side,all ready to dip into the broth.
Easy swaps:-
Butter for oil.
Red onion for white.
Carrot for Sweet Potato.
Pasatta for tinned tomatoes.
Beef/chicken stock cubes for Vegetable.
Beans for Lentils or Pasta
Spinach for Parsley.
Fresh veg for frozen.
Pressure cooker for Stove-
Use a lge pot, follow steps 1 and 2, then bring it to the boil,lower the heat and simmer for 30mns or until veggies are cooked. Follow steps 5 and 6 to finish.
PC for Slow Cooker-
Add all the ingredients into the SC and cook for 3-4 hrs on high or 5-6 hrs on Low or until the vegetables are soft- grating the hard veg will mean it cooks quicker.
Tip:- I let the pressure release naturally for 2 reasons. 1- it stops you getting a shower of red tomato steam all over the ceiling or walls, and 2- it continues to cook as it releases, ensuring that any hard veg is soft by the time I open the lid.
Tip:- I've used a mix of stock cubes as I sometimes find using all beef or chicken is too strong but a blend of both works really well.