Courtesy of Chef Sean Heather (Judas Goat Tavern, Vancouver, BC)
- 1-1/2 cups (250 g) peeled and diced onion
- 1 cup (200 g) peeled and diced carrot
- 1/3 cup (100 g) diced celery
- 3/4 ounce (20 g) Parmesan rind (if you’ve got it)
- 2 cloves garlic (peeled and pressed)
- 2 teaspoons (10 g) tomato paste
- salt to taste
- 5-1/2 cups (1.25 liters) water
- 1 cup (150 g) canned cannellini beans, rinsed and drained
- 1/3 cup (100 g) cooked orzo
- 4 fresh basil leaves, chopped (or to taste)
- 1 sprig fresh rosemary, leaves only, minced (or to taste)
- Olive oil to taste
- Parmesan shavings, for serving
- Fill and pre-heat the SousVide Supreme to 185F/85C.
- Combine the onion, carrot, celery, parmesan rind garlic and tomato paste in a large (gallon/3.8 liter) zip-closure cooking pouch.
- Add the water and use the displacement method (Archimedes principle) to evacuate the air and zip the seal closed.
- Submerge and cook in the water oven until the vegetables are tender, approximately 1 hour.
- Remove from the water oven and empty the contents into a large bowl. Remove and discard the Parmesan rind.
- Add the beans, orzo and fresh herbs. Add a generous drizzle of good olive oil and serve in heated bowls.
- Garnish each serving with shavings of Parmesan.