Ingredients

• 20g Butter
• 200g Onion
• 100g Celery Stalk
• 150g Leek
• 2 Carrots
• 150g Potato
• 150g Courgette
• 50g Savoy Cabbage
• 100g Ditalini Pasta
• 400g Canned Cannellini Beans
• 1 Garlic Clove
• 1 tablespoon Tomato Purée
• 400g Tinned Chopped Tomatoes
• 1 tablespoon Dried Oregano
• 850ml Vegetable Stock
• 2 Bay Leaves
• Salt & Pepper as needed

Tools

• Cooking Chef XL
• Cooking chef xl bowl

Method

1. Attach the Stir Tool and Stir Assist Clip
2. Add butter to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted - 110°C, Stir 1
5. Then add garlic clove, onion, celery stalk and leek to the Cooking Chef XL Bowl
6. Cook with splashguard fitted - 15 min, 110°C, Stir 1
7. Then add tomato purée, carrot, potato and courgette to the Cooking Chef XL Bowl
8. Cook with splashguard fitted - 3 min, 110°C, Stir 1
9. Then add tinned chopped tomatoes and dried oregano to the Cooking Chef XL Bowl
10. Cook with splashguard fitted - 5 min, 105°C, Stir 1
11. Then add vegetable stock and bay leaves to the Cooking Chef XL Bowl
12. Cook with splashguard fitted - 20 min, 105°C, Stir 4
13. Then add savoy cabbage and ditalini pasta to the Cooking Chef XL Bowl
14. Cook with splashguard fitted - 9 min, 105°C, Stir 4
15. Then add canned cannellini beans and salt & pepper to the Cooking Chef XL Bowl
16. Cook with splashguard fitted - 5 min, 105°C, Stir 4
17. Serve

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