Summer Bean & Basil Soup
Summer Bean and Basil Soup recipe
Yield
8 servingsPrep
20 minCook
2 hrsReady
2½ hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 1 | pound |
haricot beans
soaked |
* |
| 3 | medium |
carrots
thinly sliced |
|
| 3 | each |
leeks
thinly sliced |
*
|
| 3 | medium |
potatoes
diced |
|
| 3 | each |
zucchini
thickly sliced |
|
| 8 | ounces |
french beans
chopped |
* |
| 4 | ounces |
pasta, elbow macaroni
|
|
|
salt and black pepper
to taste |
*
|
||
| Basil sauce | |||
| 4 | each |
garlic cloves
crushed |
|
| 1 | ounce |
basil
|
|
| ¼ | pint |
olive oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 453.6 | g |
haricot beans
soaked |
* |
| 3 | medium |
carrots
thinly sliced |
|
| 3 | each |
leeks
thinly sliced |
*
|
| 3 | medium |
potatoes
diced |
|
| 3 | each |
zucchini
thickly sliced |
|
| 231.2 | ml/g |
french beans
chopped |
* |
| 115.6 | ml/g |
pasta, elbow macaroni
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Basil sauce | |||
| 4 | each |
garlic cloves
crushed |
|
| 28.9 | ml/g |
basil
|
|
| 118 | ml |
olive oil
|
*
|
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.
