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
1) Fill and pre-heat the SousVide Supreme to 185F/85C
2) Combine the onion, carrot, celery, parmesan rind garlic and tomato paste in a large (gallon/3.8 litre) zip-closure cooking pouch.
3) Add the water and use the displacement method (Archimedes principle) to evacuate the air and zip the seal closed.
4) Submerge and cook in the SousVide Supreme until the vegetables are tender, approximately 1 hour.
5) Remove from the water oven and empty the contents into a large bowl. Remove and discard the Parmesan rind.
6) Add the beans, orzo and fresh herbs. Add a generous drizzle of good olive oil and serve in heated bowls.
7) Garnish each serving with shavings of Parmesan.