Summer Bean and Basil Soup

2 hours Prep: 20 minutes Cook: 2 hours

141 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


Soup
1	pound	haricot beans	soaked
3	medium	carrots	thinly sliced
3	each	leeks	sliced thinly
3	medium	potatoes	diced
3	each	zucchini	sliced thickly
8	ounces	french beans	chopped
4	ounces	pasta, elbow macaroni
1	x	salt and black pepper	to taste

Basil sauce
4	each	garlic cloves	crushed
1	ounce	basil
1/4	pint	olive oil

Directions

Drain the soaked beans andamp; place in a soup pot.

Cover with fresh water and bring to a boil.

Cover and simmer for 1 hour.

Drain well.

Add the carrots, leeks and potatoes to the cooked beans.

Cover with 5 pints of cold water, bring to a boil and simmer, uncovered, for 30 minutes.

Add the zucchini, French beans and macaroni with the salt and pepper.

Return to the boil and simmer for 20 minutes.

While the soup is cooking prepare the basil sauce.

Mix the basil leaves and garlic in a blender.

Gradually add the oil until you have a smooth paste.

Serve separately with the hot soup.

For a complete meal, serve with plenty of fresh home-made bread.

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Nutrition Facts

Serving Size 231g

Amount per Serving

Calories 141 3% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 37mg	2%
Total Carbohydrate 32.0g	11%
Dietary Fiber 4.0g	16%
Sugars 4.0g
Protein 5.0g	9%

Vitamin A	111%		Vitamin C	46%
Calcium	5%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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