Rustic Italian Soup & Rice Fritters

Ingredients

• 1 large onion, peeled and quartered
• 1 tbsp. extra virgin olive oil
• 2–3 celery stalks, cut in large chunks
• 12 oz./350 g baby carrots
• 1 tbsp.Italian Herb Seasoning Blend
• 28-oz./800 g can whole tomatoes
• 15-oz./425 g can cannellini beans, drained
• 4 cups vegetable stock
• 12 oz./350 g kale, stalks removed and leaves coarsely chopped

Rice Fritters
• 1 medium zucchini, trimmed and quartered
• 1 medium onion, peeled and quartered
• ½ red bell pepper, seeded and quartered
• 2 sprigs parsley
• 2 cups white rice, cooked
• 3 eggs, lightly beaten
• 1½ cups panko bread crumbs
• 1 tbsp. Italian Herb Seasoning Blend
• ½ tsp. coarse kosher salt
• 1 tbsp. extra virgin olive oil

Instructions

1. Heat olive oil in 6-Qt./5.7 L pot over medium heat. Add onion to pot and sauté.
2. Place celery into base of Power Chef® System, cover and pull cord 3–4 times until roughly chopped; add to pot. Place carrots into base of Power Chef® System, cover and pull cord 3–4 times until roughly chopped; add to pot.
3. Add seasoning blend to vegetables in pot and sauté 2–3 minutes.
4. While vegetables cook, pour tomatoes into base of Power Chef® System, fitted with blade attachment, cover and pull cord several times until smooth.
5. Add tomatoes, beans and vegetable stock to pot. Cook over medium-high heat 15–20 minutes or until vegetables are tender.
6. Add kale and simmer 3–5 minutes or until kale is wilted. Serve warm.

Rice Fritters
1. Place zucchini, onion, bell pepper and parsley into base of Power Chef® System fitted with blade attachment. Cover and pull cord several times to finely chop.
2. Place chopped vegetable mixture in medium bowl and add rice, eggs, bread crumbs, seasoning blend and salt, mixing well.
3. Place 12"/30 cm nonstick pan over medium heat and lightly brush with olive oil.
4. Form rice mixture into 24 patties and fry (three batches of 8) until browned, 6–7 minutes per side.