This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Utensils
Large Pot
Step 1
Press START/STOP, then gradually add carrots to the feed chute one at a time. For best results, allow juicer to process each piece before adding more to the feed chute. Use the pusher to press ingredients down through the feed chute, as needed.
Step 2
Place a large pot over medium high-heat and add olive oil.
Step 3
Once pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes.
Step 4
Add tomato paste, stir to evenly combine, and sauté for 2 minutes.
Step 5
Add remaining ingredients except pasta, kale, and cheese and bring to a boil. Once boiling, reduce heat to low and allow soup to simmer until vegetables are tender, approximately 30 to 45 minutes.
Step 6
While soup is cooking, cook and drain pasta according to the box instructions in a separate pot. (Cooking the pasta separately helps keep it from absorbing the soup and getting mushy when storing leftovers.)
Step 7
Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted.
Step 8
Serve each bowl of soup over 1/2 cup cooked pasta and top with Parmesan cheese.
Press START/STOP, then gradually add carrots to the feed chute one at a time. For best results, allow juicer to process each piece before adding more to the feed chute. Use the pusher to press ingredients down through the feed chute, as needed.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 2 of 8
Place a large pot over medium high-heat and add olive oil.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 3 of 8
Once pot is hot, add the garlic and onion and cook until translucent, approximately 3 minutes.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 4 of 8
Add tomato paste, stir to evenly combine, and sauté for 2 minutes.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 5 of 8
Add remaining ingredients except pasta, kale, and cheese and bring to a boil. Once boiling, reduce heat to low and allow soup to simmer until vegetables are tender, approximately 30 to 45 minutes.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 6 of 8
While soup is cooking, cook and drain pasta according to the box instructions in a separate pot. (Cooking the pasta separately helps keep it from absorbing the soup and getting mushy when storing leftovers.)
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 7 of 8
Once the vegetables are tender, add chopped kale and stir to combine, then cook 1 minute or until wilted.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (16 ounces)
ditalini pasta
3 cups
chopped kale, stems removed
1 cup
shredded Parmesan cheese, for serving
Step 8 of 8
Serve each bowl of soup over 1/2 cup cooked pasta and top with Parmesan cheese.
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (180g)
tomato paste
360g
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (840g)
diced tomatoes
1 can (450g)
kidney beans
2 boxes (960g)
chicken or vegetable broth
2 tablespoons
Italian seasoning
1 box (480g)
ditalini pasta
195g
chopped kale, stems removed
80g
shredded Parmesan cheese, for serving
For the pulp
2
carrots
1 tablespoon
olive oil
2 tablespoons
minced garlic
1 medium
onion, peeled, diced
1 can (6 oz)
tomato paste
1–1 1/2 cups
carrot pulp
1
zucchini, diced
4 stalks
celery, cut in 1/4-inch pieces
1 can (28 ounces)
diced tomatoes
1 can (15 ounces)
kidney beans
2 boxes (32 ounces each)
chicken or vegetable broth
