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SUMMER BEAN & BASIL SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetarian
Amount Measure Ingredient -- Preparation Method
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-----SOUP-----
1 lb Haricot beans, soaked
3 md Carrots, sliced thinly
3 ea Leeks, sliced thinly
3 md Potatoes, diced
3 ea Zucchini, sliced thickly
8 oz French beans, chopped
4 oz Elbow macaroni
Salt & pepper
-----BASIL SAUCE-----
4 ea Garlic cloves, crushed
1 oz Basil leaves
1/4 pt Olive oil
Drain the soaked beans & place in a soup pot. Cover
with fresh water & bring to a boil. Cover & simmer
for 1 hour. Drain well. Add the carrots, leeks &
potatoes to the cooked beans. Cover with 5 pints of
cold water, bring to a boil & simmer, uncovered, for
30 minutes. Add the zucchini, French beans & macaroni
with the salt & pepper. Return to the boil & simmer
for 20 minutes. While the soup is cooking prepare the
basil sauce. Mix the basil leaves & garlic in a
blender. Gradually add the oil until you have a
smooth paste. Servew separately with the hot soup.
For a complete meal, serve with plenty of fresh
home-made bread.
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