Summer Bean & Basil Soup

Directions

Drain the soaked beans and 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 a 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.