Ingredients
1 tbs olive oil
1 onion, chopped
1 clove garlic, finely chopped
9 medium ripe tomatoes, coarsely chopped
3 cups (750ml) vegetable or chicken stock
Ā¼ cup (3 tbs) of combined fresh chopped basil, marjoram andĀ oregano leaves *
1 tsp whole fennel seeds or 2 tsp ground fennel
salt and freshly ground black pepper to taste
Ā½ cup (100g) uncooked small pasta such as risoni or pearl (Israeli)Ā cous cous
1ā2 cup (80g) shredded mozzarella cheese
shredded fresh basil to serve
Method
- Set KitchenAidĀ® Multi-Cooker to Soup setting. Heat oil on Soup /Ā Step 1. Add onion and garlic; sautĆ© 5 minutes stirring with theĀ KitchenAidĀ® Stir Tower on low speed.
- Press button for Soup / Step 2. Add tomatoes, stock, basil,Ā marjoram, oregano, fennel seeds, salt and pepper; bring to a boil.Ā
- Press button for Soup / Step 3; cover and cook 25 minutes, stirringĀ on 2 minute intermittent setting. Turn off Multi-Cooker andĀ remove insert to heatproof surface. Allow to cool.
- PurĆ©e soup in batches to desired consistency in KitchenAidĀ® foodĀ processor or blender. Return soup to Multi-Cooker; bring to theĀ boil on Boil/Steam setting. Add pasta; cook for 7 minutes or untilĀ tender. Sprinkle with cheese and shredded basil to serve.
Tips
* 1 tbs fresh chopped herbs can be replaced withĀ 1 tsp dried herbs if desired.
Tags: Recipes , Winter Warmers, Soups & Salads
Tools: Multi-Cooker