Step-by-step instruction without your screen going to sleep
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can
cannellini beans, drained, rinsed
1 can
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
960g
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can (15 ounces)
cannellini beans, drained, rinsed
1 can (28 ounces)
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
4 cups
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
Step 1
Remove the lid from the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to HIGH, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 8 to 10 minutes.)
Step 2
When preheating is complete (unit will beep and display ADD FOOD), add the oil, carrots, celery, onion, and garlic to the pot. Cook uncovered until vegetables soften, stirring occasionally (about 5 minutes).
Step 3
Add the cannellini beans, tomatoes, and liquid, pasta, stock, oregano, thyme, salt, and black pepper to pot. Stir to combine, then cover with the lid and cook for 30 minutes. (Set an external timer if desired.)
Step 4
When 5 minutes remain on the cook time, add the green beans to the pot and stir to combine. Cook uncovered for the remaining 5 minutes, or until green beans are tender.
Step 5
When cooking is complete, press START/STOP to turn off the unit, and serve soup while warm.
Remove the lid from the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to HIGH, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 8 to 10 minutes.)
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can
cannellini beans, drained, rinsed
1 can
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
960g
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can (15 ounces)
cannellini beans, drained, rinsed
1 can (28 ounces)
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
4 cups
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
Step 2 of 5
When preheating is complete (unit will beep and display ADD FOOD), add the oil, carrots, celery, onion, and garlic to the pot. Cook uncovered until vegetables soften, stirring occasionally (about 5 minutes).
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can
cannellini beans, drained, rinsed
1 can
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
960g
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can (15 ounces)
cannellini beans, drained, rinsed
1 can (28 ounces)
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
4 cups
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
Step 3 of 5
Add the cannellini beans, tomatoes, and liquid, pasta, stock, oregano, thyme, salt, and black pepper to pot. Stir to combine, then cover with the lid and cook for 30 minutes. (Set an external timer if desired.)
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can
cannellini beans, drained, rinsed
1 can
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
960g
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can (15 ounces)
cannellini beans, drained, rinsed
1 can (28 ounces)
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
4 cups
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
Step 4 of 5
When 5 minutes remain on the cook time, add the green beans to the pot and stir to combine. Cook uncovered for the remaining 5 minutes, or until green beans are tender.
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can
cannellini beans, drained, rinsed
1 can
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
960g
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can (15 ounces)
cannellini beans, drained, rinsed
1 can (28 ounces)
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
4 cups
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
Step 5 of 5
When cooking is complete, press START/STOP to turn off the unit, and serve soup while warm.
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can
cannellini beans, drained, rinsed
1 can
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
960g
vegetable stock
1 teaspoon
dried oregano
1 teaspoon
dried thyme
Kosher salt, as desired
Ground black pepper, as desired
1 cup
green beans, cut in half
2 tablespoons
extra virgin olive oil
2
carrots, peeled, cut in 1/2-inch pieces
2
medium stalks celery, trimmed, cut in 1/2-inch pieces
1
large yellow onion, peeled, cut in 1/2-inch pieces
3
cloves garlic, peeled, chopped
1 can (15 ounces)
cannellini beans, drained, rinsed
1 can (28 ounces)
diced tomatoes and liquid
3/4 cup
small pasta (orecchiette, elbow, or shells)
