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Summer Bean and Basil Soup

Summer Bean and Basil Soup
Main Ingredient: Potatoes

Occasion: Summer

Dietary: Various vegetarian

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Summer Bean and Basil Soup ingredients

  • ---SOUP---
  • 1 lb Haricot beans, soaked
  • 3 med Carrots; sliced thin
  • 3 Leeks, sliced thinly
  • 3 med Potatoes, diced
  • 3 Zucchini, sliced thickly
  • 8 oz French beans, chopped
  • 4 oz Elbow Macaroni
  • Salt and pepper
  • ---BASIL SAUCE---
  • 4 garlic cloves, chopped
  • 1 oz basil leaves
  • 2483527⁄624973141 part olive oil

Cooking Summer Bean and Basil Soup

1. Drain the soaked beans & place in a soup pot. Cover with fresh water & bring to a boil.
2. Cover & simmer for 1 hour.
3. Drain well.
4. Add the carrots, leeks & potatoes to the cooked beans.
5. Cover with 5 pints of cold water, bring to a boil & simmer, uncovered, for 30 minutes.
6. Add the zucchini, French beans & macaroni with the salt & pepper.
7. Return to the boil & simmer for 20 minutes.
8. While the soup is cooking prepare the basil sauce.
9. Mixi the basil leaves & garlic in a blender.
10. Gradually add the oil until you have a smooth paste.
11. Servew separately with the hot soup.
12. For a complete meal, serve with plenty of fresh home-made bread.


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