Summer Bean & Basil Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
SOUP
1 lbs: Haricot beans, soaked
3 medium: Carrots, sliced thinly
3 each: Leeks, sliced thinly
3 medium: Potatoes, diced
3 each: Zucchini, sliced thickly
8 ounce: French beans, chopped
4 ounce: Elbow macaroni,
Salt & pepper,
BASIL SAUCE
4 each: Garlic cloves, crushed
1 ounce: Basil leaves,
1/4 pint: Olive oil,
Directions:
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.
Source from luhu.jp
& 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.
Source from luhu.jp