P583 CEEFAX 1 583 Wed 05 Feb 01:04/44 AND 1/3 TUSCAN BEAN SOUP For 6-8 people Ingredients 225g/8oz dried cannjllini, borlotti or haricot beans, soaked for at least six hours, or preferably overnight 2 bay leaves 4 tbsp olive oil 1 bunch spring onions, chopped 225g/8oz carrots, diced 4 celery stalks, sliced 175g/6oz fresh or frozen peas 350g/12oz spring greens, cut into strips Quiz 589 TV & Radio 600 Lottery 555 A-Z 599 Front Page 100 The Biz 557 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 05 Feb 01:04/54 AND 2/3 Ingredients (cont) 50g/1}oz small pasta shapes, such as elbow macaroni salt and freshly ground black pjppjt 1 tbsp chopped fresh parsley and freshly grated Parmesan to sjrvj Method 1 Drain the beans and discard the soaking water. 2 Place the beans in a large pan and cover with 2.25 litres/4 pints of water. Add the bay leaves and olive oil and boil rapidly for 10 minutes. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main MenuP583 CEEFAX 1 583 Wed 05 Feb 01:04/01 AND 3/3 Method (cont) 3 Reduce the heat and simmer for 1-1\ hours until the beans are tender - the time depends on the age and quality of the beans. 4 Add the vegetables and pasta to the pot, along with 850ml/1\ pints of water so the soup is liquid, but not thin. Season generously with salt and pjppjr. 5 Bring to the boil and simmer for 15-20 minutes until the vegetables are tendjt. Stir well and sjrvj sprinkled with chopped parsley and Parmesan. CookBook 580 Lottery 555 The Biz 557 Front Page 100 TV & Radio 600 Next Page Switch On Pop Quiz Main Menu