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 carrots
1/3 cup (100 g) diced celery
3/4 ounce (20 g) Parmesan pods (if you have one)
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 beans, rinsed and drained
1/3 cup (100 g) cooked orzo
4 fresh basil leaves, chopped (or to taste)
1 sprig of fresh rosemary, leaves only, minced (or to taste)
Olive oil to taste
Parmesan chips, for serving
Fill and preheat BioloMix SousVide to 185F/85C.
Place the onion, carrot, celery, minced garlic, and ketchup in a large zip-lock cooking bag (gallon/3.8 quart).
Add water and use the displacement method (Archimedes principle) to remove all the air and close the lid.
Submerge and cook in the water bath until vegetables are tender, about 1 hour.
Remove from the steamer and pour all contents into a large bowl. Remove and discard the Parmesan peel.
Add beans, orzo, and fresh herbs. Add a generous amount of good olive oil and serve in the heated bowl.
Garnish each serving with Parmesan pieces.