Summer Bean & Basil Soup Recipe - Cooking Index
Summer Bean & Basil Soup Recipe - Cooking Index
| Soup | ||
| 1 lb | 454g / 16oz | Haricot beans - soaked |
| 3 lbs | 1362g / 48oz | Carrots - sliced thinly (medium) |
| 3 | Leeks - sliced thinly | |
| 3 | Potatoes - diced (medium) | |
| 3 | Zucchini - sliced thickly | |
| 8 oz | 227g | French beans - chopped |
| 4 oz | 113g | Elbow macaroni |
| Salt & pepper | ||
| Basil Sauce | ||
| 4 | Garlic cloves - crushed | |
| 1 oz | 28g | Basil leaves |
| 1/4 | Olive oil |
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.
By Summer Bean & Basil Soup on BeanSummer, & Basil Soup
Source:
National Pasta Association
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