Summer bean & basil soup

Yield: 4 servings

Measure Ingredient
1 pounds Haricot beans, soaked
3 mediums Carrots, sliced thinly
3 eaches Leeks, sliced thinly
3 mediums Potatoes, diced
4 eaches Garlic cloves, crushed
1 ounce Basil leaves
3 eaches Zucchini, sliced thickly
8 ounces French beans, chopped
4 ounces Elbow macaroni
\N \N Salt & pepper
¼ pint Olive oil

SOUP

BASIL SAUCE

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.

Mary Norwak, "Grains, Beans & Pulses" Submitted By MARK SATTERLY On 08-21-95

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