How To make 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.
How To make Summer Bean & Basil Soup's Videos
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***RECIPE***
There is none. Just boil some vegetables. Watch the video for a few specific ideas, but just get some good stuff and throw it in a pot. Try the Market Square Farmers' Market in Knoxville, Tennessee:
Soup Recipe: Roasted Creamy Tomato Basil Soup
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Whole Food, Plant Based Diet Soup Recipe: Roasted Creamy Tomato Basil Soup
This is an amazing recipe. It is creamy and flavorful and one of our favorites. I hope you will give it a try.
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For more great recipes like this, go to postcardsfromthekitchentable.com
Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.
A Light Summer Soup Recipe From Zooey Deschanel | Healthy Recipes
Forget those mushy memories of yesteryear. It's time to give peas a chance. This Summer soup from Zooey Deschanel highlights the fiber- and protein-filled veggie in a light broth but then punches it up with a hit of mint. Filling on its own, Zooey's soup would also make a lovely start to any upcoming dinner parties you have planned. Front Page Image Source: Lizzie Fuhr
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Cancer fighting foods: Summer veg & basil soup; Anti-cancer diet
Known as 'soupe au pistou' in French, this chunky and fragrant late-summer stew contains a multitude of colourful vegetables, beans and lots of basil. Quick and easy to prepare, this dish freezes well, so why not make more than you need and save some for later? Home-made convenience food - my favorite!