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Classic Italian Soup

Soak the beans overnight. Next day rinse, drain and lightly dry them with a kitchen towel. Heat the olive oil in a large saucepan and gently sautZ the beans and bacon for one minute. Add plenty of water and cook for about 45 minutes until the beans are done.

To make the sauce, crush together the basil leaves and the pine nuts. Add the egg and garlic. Gradually whisk in the olive oil until the sauce thickens like mayonnaise. Season with salt and pepper. Add the grated cheese to the sauce, stir well and set aside.

Add the carrot, potatoes and peas to the beans, cook for a further 15 minutes and then add the zucchini and pasta and cook for a final 15 minutes. Remove the bacon and serve the soup with the sauce in a separate bowl or jug .

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– Ingredients –

4oz dried haricot beans, soaked overnight 120g
2tbsps olive oil
4oz piece bacon 120g
1 carrot, diced
2 medium-sized potatoes, diced
2oz peas shelled, fresh or frozen 60g
1/2 zucchini, diced
4oz pasta shells 120g

For the sauce:

10 fresh basil leaves
1/2oz pine nuts 15g
1 egg yolk
1 clove garlic, finely chopped
1/2cup olive oil 1/4pt/140ml
salt & freshly ground black pepper
1oz finely grated Cheddar or Parmesan 30g

– Author –

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