• 1 Onion, 1 Garlic clove
  First up, prep the veggies! Peel and quarter the onion, and peel and halve the garlic clove.
• 1 Carrot, 2 Stangen Celery stalk, 1 Potato, 1 Zucchini
  Next, peel and finely dice the carrot and potato. Chop the zucchini into small cubes, and thinly slice the celery.
• 1 Glas Cannellini beans
  Place the beans in a colander, rinse under cool running water, and set aside to drain.

Instructions:

• 1 Onion, 1 Garlic clove
  Add the onion and garlic to the mixing bowl and chop 3 sec / speed 6. Scrape down the sides of the bowl with a spatula and repeat once to get everything finely chopped.
• 20 g Extra virgin olive oil
  Pour in the olive oil and sauté without the measuring cup inserted 3 min / 100°C (210°F) / speed 1.
• 1 Carrot, 2 Stangen Celery stalk, 1 Potato, 1 Zucchini, 2-3 tsp Vegetable broth, 1 tsp Dried oregano, 750 ml Water, 400 g Diced tomatoes, 50 g Tomato paste
  Add the remaining veggies (carrot, celery, potato, zucchini), canned tomatoes, tomato paste, vegetable broth, oregano, and water. Cook for 15 min / 100°C (210°F) / reverse mode / speed 1. Place the simmering basket on top of the mixing bowl lid instead of the measuring cup to prevent splatters. Just double-check that you don't exceed the MAX line!
• 100 g Small shell pasta
  Once the timer goes off, add the pasta (give it a quick stir with a spoon to incorporate) and cook for another 12 min / 100°C (210°F) / reverse mode / speed 1.
• 2 Scheiben Bacon
  While the soup is simmering, crisp up the bacon in a hot skillet and chop into bite-sized pieces. (Totally optional if you're keeping it vegetarian!)
• 1 Glas Cannellini beans, 2 Scheiben Bacon
  Finally, stir in the beans and crispy bacon and mix for 1 min / 100°C (210°F) / reverse mode / speed 1.
• Salt and pepper, Fresh herbs, Grated Parmesan
  Season to taste with salt and pepper, then ladle into warm bowls and top with fresh herbs and plenty of grated Parmesan. Enjoy!