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Bean And Vegetable Soup
Yields: 1 serving(s)
Ingredients
- 6 ounce(s) dried haricot beans
- 2 carrots diced
- 2 leeks trimmed and diced
- 2 sticks celery diced
- 2 pint(s) stock; (or bouillon cubes to make up stock)
- 12 ounce(s) tomatoes peeled and chopped
- 2 large potatoes diced
- 8 ounce(s) thin green beans trimmed and cut into 1/2 inch lengths
- 4 ounce(s) courgettes; (zucchini)
- 2 ounce(s) dried vermicelli
- Salt and freshly ground black peper
Sauce
- 3 garlic cloves peeled
- 1 pinch salt
- 20 basil leaves
- 4 tablespoon(s) fatfree parmesan
- Recipe called for 1 tablespoon(s) olive oil but omit this
Directions
- Soak beans overnight, drain and put into a large saucepan.
- Cover with fresh cold water and bring to boil.
- Boil for 10 mins skimming off any scum that rises to surface.
- Simmer for 1 hour or until tender.
- Drain and set aside.
- Put carrots, leeks, celery, and stock into a large saucepan.
- Bring to boil, uncover pan, reduce heat and simmer for 15 mins.
- Add cooked beans, tomatoes, potatoes, green beans, zucchini and vermicelli.
- Simmer for 15 mins, then season.
- Meanwhile make the sauce.
- Put garlic, salt and basil in a blender or processor and whizz to a puree.
- Add the fatfree cheese process again at this point recipe adds the oil through the feed tube while motor is still running so you might need to add a small amount of watertransfer sauce to a small bowl.
- Serve soup immediately and add a spoonful of sauce to each bowl.
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