| 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
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