Summer Bean And Basil Soup
| 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