Midsummer Vegetable Soup
Soup isn't usually associated with hot summer days, yet this classic French recipe is perfect for fresh garden vegetables. And with Midsummer's Day approaching, your local markets will be full of cheap home-grown produce.

Because this dish combines beans, noodles and vegetables, the end result is quite similar to that famous Italian rival, minestrone. But the basil, garlic and olive oil paste makes this version unmistakably French.

I suggest you make a little extra of the delicious basil and garlic paste, so you can serve it up separately. Your guests can add more to their serving - and usually do!

INGREDIENTS
  • 2 garlic cloves
  • 1tblsp (15ml) olive oil
  • 12oz (350g) tomatoes, skinned, deseeded and chopped
  • 2oz (50g) dried haricot beans, soaked overnight and drained
  • 8oz (225g) peas or broad beans
  • 2 small potatoes, peeled and chopped
  • 8oz (225g) courgettes, peeled and chopped
  • 8oz (225g) green beans
  • 1 basil sprig, chopped
  • A handful of cellophane rice noodles
  • Salt and freshly ground black pepper
  • Grated Parmesan or Emmenthal
Chop 1 garlic clove. Heat oil in large pan, fry garlic. Add tomatoes and 3pts (1.7 litres) water. Boil, then add haricots and peas or broad beans. After 15 minutes, add potatoes, courgettes and green beans. Simmer for 25 minutes. Set aside a little soup liquid and leave to cool.

Crush remaining garlic, blend to a paste with basil and a few drops of olive oil. Stir into cooled liquid, then add to soup. Add noodles, season and cook for 5-10 minutes. Serve with the grated cheese.

Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)