Category: Soup

BEAN and BASIL SOUP

Yield: 8

Serving Size: 1 cup

Ingredients

  • 4 oz./115 g elbow macaroni
  • ½ tbsp. extra virgin olive oil
  • 5 garlic cloves, peeled and minced
  • 1 cup chopped celery
  • ¼ tsp. red pepper flakes
  • 2 (15 oz./425 g) cans cannellini beans, drained and rinsed
  • 4 cups chicken broth
  • ¼ tsp. coarse kosher salt
  • 2 tbsp. grated Parmesan cheese

Pesto

  • ¾ cup packed basil leaves
  • 3 tbsp. pine nuts, lightly toasted
  • 1 garlic clove, peeled
  • ¼ cup grated Parmesan cheese
  • ¼ cup extra virgin olive oil
  • ½ tsp. coarse kosher salt
  • 1/8 tsp. black pepper

Instructions

  1. Cook pasta in Microwave Pasta Maker 8 minutes, or until al dente.
  2. Heat olive oil in Chef Series 6-Qt./5.6 L pot over medium heat.
  3. Sauté garlic, celery and red pepper flakes until fragrant.
  4. Add beans, pesto, chicken broth, salt and simmer 15 minutes.
  5. Add pasta.
  6. Ladle into warm bowls and sprinkle with grated Parmesan cheese.

Pesto

  1. Place all ingredients into base of the Chop ʼN Prep. Cover and pull cord 4–5 times to process to a coarse paste.
  2. Adjust seasoning with salt and pepper.

For more information on the following, please click the link:

Pasta Maker:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/pasta-maker/

Chop N Prep:

https://melodystupperwaretuppertalk.wordpress.com/2019/04/19/chop-n-prep/

Chef Series cook ware:

https://melodystupperwaretuppertalk.wordpress.com/category/chef-series-ii/

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LOADED BAKED POTATO SOUP

Preparation

Yield: 4

Serving Size: 1 ½ cups

Ingredients

  • 4 cups (leftover) mashed potatoes
  • 2 cups vegetable or chicken broth
  • ½ cup sour cream, divided
  • 1 cup shredded Cheddar, divided
  • 4 strips bacon, cooked, crumbled, divided
  • ½ cup cooked chopped broccoli florets, divided

Instructions

  1. In the base of the 1¾-Qt./1.75 L TupperWave® Stack Cooker Casserole, stir together leftover potatoes and vegetable stock. Cover and microwave on high power 3 minutes, or until heated through.

Divide soup between four bowls. Top each bowl of soup with 2 tbsp. of the sour cream, ¼ cup of the Cheddar; sprinkle with crumbled bacon, and broccoli florets.

ROOT VEGETABLE WHITE CHILI

Preparation

Yield: 4

Serving Size: 2 cups

Ingredients

  • 4 medium carrots, peeled
  • 1 large russet potato, peeled
  • 4 medium parsnips, peeled
  • 2 cups cauliflower florets
  • 5 garlic cloves, peeled
  • 3 cups chicken or vegetable stock
  • 1 (4-oz.) can green chilies
  • 1 tbsp. dried oregano
  • 1 tbsp. ground cumin
  • 1 tsp. kosher salt
  • 3 tbsp. instant masa
  • 6 tbsp. salted butter
  • Fresh cilantro, lime wedges, minced jalapeno for garnish

Instructions

  1. Roughly chop carrots and potato, transfer to the base of the PowerChef™ System fitted with blade attachment. Cover and pull cord until finely chopped. Transfer ingredients to the TupperWave® Stack Cooker 3-Qt./3 L Casserole. Repeat steps with parsnips, cauliflower and garlic.
  2. Stir in stock, green chilies, oregano, cumin, salt, masa and butter.
  3. Cover and microwave on high power 22 minutes or until vegetables are tender.
  4. Remove Stack Cooker from microwave, uncover, and stir chili. Serve warm with fresh cilantro, lime wedges and minced jalapeno.

CHICKEN Orzo Soup

Preparation

Serving size: 1 cup • Serves: 8

PREP: 15 minutes COOK: 10 minutes

2 cups chicken stock*

2 carrots, peeled & quartered 2 celery stalks, rinsed & quartered

2 cups water

1 cup dry orzo pasta

2 cups cooked chicken, shredded*

1½ tsp. salt

½ tsp. black pepper

1. Place carrots and celery in base of Power Chef® System fitted with blade attachment. Replace cover and pull cord until roughly chopped. Transfer mixture to base of Pressure Cooker.

2. Add water and orzo. Cover, lock in place and microwave on high power 10 minutes.

3. At the end of cooking time, remove Pressure Cooker from microwave and allow pressure to release naturally until pressure indicator fully lowers.

4. Stir shredded chicken into soup and serve.

Nutritional Information (per serving): Calories: 220 Total Fat: 4g Saturated Fat: 1g Cholesterol: 85mg Sodium: 590mg Carbohydrates: 15g Fiber: 1g Sugar: 2g Protein: 29g Vitamin D: 0% Calcium: 2% Iron: 6% Potassium: 10%