Bean and vegetable soup

Yield: 1 Servings

Measure Ingredient
6 ounces Dried haricot beans
2 \N Carrots diced
2 \N Leeks trimmed and diced
2 \N Sticks celery diced
2 pints Stock; (or bouillon cubes to make up stock)
12 ounces Tomatoes peeled and chopped
2 larges Potatoes diced
8 ounces Thin green beans trimmed and cut into 1/2 inch lengths
4 ounces Courgettes; (zucchini)
2 ounces Dried vermicelli
\N \N Salt and freshly ground black peper
3 \N Garlic cloves peeled
1 pinch Salt
20 \N Basil leaves
4 tablespoons Fatfree parmesan
\N \N Recipe called for 1 tbs olive oil but omit this

SAUCE

Soak beans overnight, drain and put into a large saucepan.Cover with fresh cold water and bring to boil. Boil for 10 mins skimming off any scum that rises to surface.Simmer for 1 hour or until tender.Drain and set aside. Put carrots, leeks, celery, and stock into a large saucepan.Bring to boil, uncover pan, reduce heat and simmer for 15 mins. Add cooked beans, tomatoes, potatoes, green beans, zucchini and vermicelli.Simmer for 15 mins, then season. Meanwhile make the sauce.Put garlic, salt and basil in a blender or processor and whizz to a puree.Add the fatfree cheese process again (at this point recipe adds the oil through the feed tube while motor is still running so you might need to add a small amount of water)Transfer sauce to a small bowl. Serve soup immediately and add a spoonful of sauce to each bowl.

Posted to fatfree digest by "M. Olsen" <maralyn.olsen@...> on Nov 08, 1998, converted by MM_Buster v2.0l.

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