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.
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|Serving Size: 1 Serving (1200g)|
|Recipe Makes: 4|
|Calories from Fat: 75 (17%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 113.9mg||4 %|
|Potassium 1626.6mg||43 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 13.9g||56 %|
|Sugars, other 68.2g|
|Protein 14.4g||21 %|
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Calories per serving: 448
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