Summer bean & basil soup
4 servings
Ingredients
| Quantity | 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 |
| Salt & pepper | ||
| ¼ | pint | Olive oil |
Directions
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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