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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Soups, Vegetarian 4 Servings

INGREDIENTS

1 lb Haricot beans, soaked
3 Carrots, sliced thinly
3 Leeks, sliced thinly
3 Potatoes, diced
3 Zucchini, sliced thickly
8 oz French beans, chopped
4 oz Elbow macaroni
Salt & pepper
4 Garlic cloves, crushed
1 oz Basil leaves
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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 500
Calories From Fat: 248
Total Fat: 28.2g
Cholesterol: 0mg
Sodium: 490.4mg
Potassium: 1085.9mg
Carbohydrates: 56.9g
Fiber: 13.1g
Sugar: 6g
Protein: 9.4g


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