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