Bean And Vegetable Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 6 | oz | Dried haricot beans |
| 2 | Carrots diced | |
| 2 | Leeks trimmed and diced | |
| 2 | Sticks celery diced | |
| 2 | pt | Stock, or bouillon cubes to |
| make up stock | ||
| 12 | oz | Tomatoes peeled and chopped |
| 2 | Potatoes diced | |
| 8 | oz | Thin green beans trimmed and |
| cut into 1/2 inch lengths | ||
| 4 | oz | Courgettes, zucchini |
| 2 | oz | Dried vermicelli |
| Salt and freshly ground | ||
| black peper | ||
| 3 | Garlic cloves peeled | |
| 1 | pn | Salt |
| 20 | Basil leaves | |
| 4 | T | Fatfree parmesan |
| Recipe called for 1 tbs | ||
| olive oil but omit this |
INSTRUCTIONS
Soak beans overnight, drain and put into a large saucepan.Cover with fresh cold water and bring to boil. Boil for 10 mins skimming off any scum that rises to surface.Simmer for 1 hour or until tender.Drain and set aside. Put carrots, leeks, celery, and stock into a large saucepan.Bring to boil, uncover pan, reduce heat and simmer for 15 mins. Add cooked beans, tomatoes, potatoes, green beans, zucchini and vermicelli.Simmer for 15 mins, then season. Meanwhile make the sauce.Put garlic, salt and basil in a blender or processor and whizz to a puree.Add the fatfree cheese process again (at this point recipe adds the oil through the feed tube while motor is still running so you might need to add a small amount of water)Transfer sauce to a small bowl. Serve soup immediately and add a spoonful of sauce to each bowl. Posted to fatfree digest by "M. Olsen" <maralyn.olsen@virgin.net> on Nov 08, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 856
Calories From Fat: 34
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 1335.7mg
Potassium: 4247.6mg
Carbohydrates: 191.2g
Fiber: 36.7g
Sugar: 30.7g
Protein: 29.4g