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Bean and Vegetable Soup

6oz dried haricot beans
2 carrots diced
2 leeks trimmed and diced
2 sticks celery diced
2 pints stock (or bouillon cubes to make up stock)
12 oz tomatoes peeled and chopped
2 large potatoes diced
8 oz thin green beans trimmed and cut into 1/2 inch lengths
4 oz courgettes(zucchini)
2 oz dried vermicelli
salt and freshly ground black peper

For the sauce
3 garlic cloves peeled
pinch salt
20 basil leaves
4 tbspns fatfree parmesan 
(recipe called for 1 tbspn olive oil but omit this)

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 water)Transfer sauce to
a small bowl.
Serve soup immediately and add a spoonful of sauce to each bowl.