Name: Summer Bean and Basil Soup
Ingredients: 1 lb Haricot beans, soaked; 3 md Carrots, sliced thinly; 3 Leeks, sliced thinly; 3 md 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

Love is motivated by the joy of sharing our fullness, but the works of the flesh are motivated by the desire to fill our emptiness... [The flesh is] man’s ego which feels a deep emptiness and uses the means within its own power to fill that emptiness. If it is religious, it may use law; if it is irreligious, it may use booze... [Yet] when God frees us from guilt and fear and greed and fills us with His all-satisfying presence, the only motive left is the joy of sharing our fullness.

John Piper

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

INGREDIENTS

1	lb	Haricot beans, soaked
3	md	Carrots, sliced thinly
3		Leeks, sliced thinly
3	md	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

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”