Summer Bean and Basil Soup
Ingredients
- 3 Zucchini sliced thickly
- 1 oz Basil leaves
- 1 lb Haricot beans soaked
- 8 oz French beans chopped
- 3 md Carrots sliced thinly
- salt and pepper to taste
- 4 cloves Garlic crushed
- 4 oz elbow macaroni
- 3 md Potatoes diced
- 3 Leeks sliced thinly
- 1/4 pt olive oil
Instructions
- 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.
