Summer Bean & Basil Soup

SOUP
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

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.