Summer Bean and Basil Soup Recipes

Ingredients :

450 g haricot beans

3 medium carrots

3 leeks

3 medium potatoes

3 courgettes

225 g French beans

100 g short macaroni

salt and pepper

4 garlic cloves

25 g fresh basil leaves

50 g grated Parmesan cheese

150 ml olive oil

1. Soak the beans in cold water overnight.
2. Drain well.
3. Cover in fresh cold water and bring to the boil.
4. Cover and simmer for 1 hour, and drain well.
5. Slice the carrots and leeks thinly, and dice the potatoes.
6. Put into a large pan with the haricot beans.
7. Cover with 5 pints (3 liters) water.
8. Bring to the boil and then simmer without a lid for 30 minutes.
9. Slice the courgettes thickly without peeling.
10. Cut the French beans into small chunks.
11. Add to the soup with the macaroni and plenty of salt and pepper.
12. Bring to the boil again and simmer for 20 minutes.
13. While the soup is cooking, prepare the basil sauce by crushing the garlic and basil leaves to a smooth paste (this may be done in liquidizer or food processor).
14. Stir in the cheese and plenty of seasoning, and gradually stir in the oil.
15. Serve separately with the hot soup.

A simple vegetable soup which is enhanced by the basil sauce, and which makes a complete meal if served with crusty white or whole meal bread.

Serves 4 - 6

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