Summer bean & basil soup
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Summer bean & basil soup
  Soups    Vegetarian    Beans  
Last updated 6/12/2012 1:25:28 AM. Recipe ID 59418. Report a problem with this recipe.
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      Title: Summer bean & basil soup
 Categories: Soups, Vegetarian
      Yield: 4 Servings
      1 lb Haricot beans, soaked
      3 md Carrots, sliced thinly
      3 ea Leeks, sliced thinly
      3 md Potatoes, diced
      3 ea Zucchini, sliced thickly
      8 oz French beans, chopped
      4 oz Elbow macaroni
           Salt & pepper

MMMMM------------------------BASIL SAUCE-----------------------------
      4 ea Garlic cloves, crushed
      1 oz Basil leaves
    1/4 pt 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.

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Recipe ID 59418 (Apr 03, 2005)

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