Summer Bean & Basil Soup

Ingredients

500 gr haricot beans
3 slices carrots
3 slices leeks
3 potatoes
3 slices zucchini
130 gr french beans
50 gr elbow macaroni
4 garlic
4 gr basil leaves
120 ml olive oil

Instructions

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.