Recipe - Bean And Vegetable Soup

6 ounce Dried haricot beans
2 Carrots minced
2 Leeks trimmed and minced
2 Sticks celery minced
2 pt Stock; (or bouillon cubes to
make up stock)
12 ounce Tomatoes peeled and chopped
2 lg Potatoes minced
8 ounce Thin green beans trimmed and
cut into One half inch lengths
4 ounce Courgettes; (zucchini)
2 ounce Dried vermicelli
Salt and freshly ground
black peper

SAUCE
3 Garlic cloves peeled
1 pn Salt
20 Basil leaves
4 tablespoon Fatfree parmesan
Recipe called for 1 tbs
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.

Posted to fatfree digest by "M. Olsen" maralyn.olsen@virgin.net on Nov
08, 1998, converted by MM_Buster v2.0l.