- 7 ounces [200 g] string beans
- 10 1/2 ounces [300 g] zucchinis
- 3 1/2 ounces [100 g] dried navy beans
- 7 ounces [200 g] potatoes
- 8 cups [2 L] water
- 10 1/2 ounces [300 g] tomatoes
- 5 garlic cloves
- A few fresh basil leaves
- Pepper, to taste
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- Rinse and drain string beans, then zucchinis, then dried navy beans; reserving each separately.
- Slice string beans into small pieces.
- Cube zucchinis.
- Peel then finely dice potatoes.
- Transfer all string bean, zucchini and potato pieces into a large casserole.
- Pour in water.
- Cover and simmer slowly for 45 minutes.
- Mix in dried navy beans and simmer for 45 minutes longer.
- Finely dice tomatoes.
- Peel then crush garlic cloves.
- Rinse and finely chop fresh basil leaves.
- Into a bowl, mix together tomato dices, crushed garlic and finely chop fresh basil leaves; stir mixture into soup.
- Simmer for approximately 10 minutes more.
- Pepper then serve soup, really hot, into individual bowls.
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