4 oz (100 g) haricot beans
salt
350 g (12 oz) potatoes
8 oz (225 g) courgette (zucchini)s, trimmed
350 g (12 oz) leeks, washed
1 clove garlic, skinned and crushed
2 tbsp (30 ml) oil
1/2 stick (2 oz) 50 g butter
freshly ground black pepper
1/2 level tsp (2.5 ml) dried basil
4 oz (100 g) Cheddar cheese, grated chopped parsley
salt
350 g (12 oz) potatoes
8 oz (225 g) courgette (zucchini)s, trimmed
350 g (12 oz) leeks, washed
1 clove garlic, skinned and crushed
2 tbsp (30 ml) oil
1/2 stick (2 oz) 50 g butter
freshly ground black pepper
1/2 level tsp (2.5 ml) dried basil
4 oz (100 g) Cheddar cheese, grated chopped parsley
method
1. Soak the beans overnight in water. Next day drain and place the beans in a saucepan,
2. cover with salted fresh water and simmer, covered, for 1 1/2 hours.
3. Drain. Peel and dice the potatoes, slice the courgettes into chunky slices about 0.5 cm (1 in) thick.
4. chop the leeks finely. Combine the garlic with the leeks.
5. Heat the oil and fry the potato first for 2-3 minutes.
6. Drain, using a slotted spoon, and put them in a large saucepan.
7. Saute the leeks for about 5 minutes, stirring frequently, drain and add to the potato.
8. Lastly melt the butter, add the courgettes and cook for about 5 minutes. Add to the pan with the beans.
9. Pour over the stock, add seasoning and basil.Simmer, covered for 1 1/2 hours, until the vegetables are tender.
10. Sprinkle cheese over the soup during the last 15 minutes of cooking. Check seasoning.
Garnish with chopped parsley.
2. cover with salted fresh water and simmer, covered, for 1 1/2 hours.
3. Drain. Peel and dice the potatoes, slice the courgettes into chunky slices about 0.5 cm (1 in) thick.
4. chop the leeks finely. Combine the garlic with the leeks.
5. Heat the oil and fry the potato first for 2-3 minutes.
6. Drain, using a slotted spoon, and put them in a large saucepan.
7. Saute the leeks for about 5 minutes, stirring frequently, drain and add to the potato.
8. Lastly melt the butter, add the courgettes and cook for about 5 minutes. Add to the pan with the beans.
9. Pour over the stock, add seasoning and basil.Simmer, covered for 1 1/2 hours, until the vegetables are tender.
10. Sprinkle cheese over the soup during the last 15 minutes of cooking. Check seasoning.
Garnish with chopped parsley.
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