Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 2/3 tb Olive oil
1/4 lb Lean bacon
1/4 lb Onion
1/2 lb Leek
1/4 lb Carrot
1/4 lb Celery
1/2 lb Cabbage
1/2 lb Potatoes
1 1/16 oz Tomato paste
1/2 c Peeled seeded tomato cubes
1/4 c Precooked barlotti beans
1 1/2 oz Broken spaghetti
Salt and pepper
3 1/4 qt White stock
1/2 c Pesto
1/2 c Parmesan cheese, grated

Clean and wash all the vegs and slice in paysanne. Heat olive oil in
an appropriate marmite.

Saute the bacon, cut in small pieces. Add leek and onion and
continue to saute until transparent. Mix the carrots, cabbage,
celery and tomato paste to it. Saute until warmed thoroughly. Pour
over white stock. Bring to boil and remove the accumulated foam.
Season to taste and simmer for 1 hour approx. Break spaghetti in 2cm
pieces. Add the finely cut potatoes and the spaghetti to the soup
and simmer for another 15 mins. Add tomato cubes and precooked
barlotti beans.

Just before serving add the pesto. Serve in large preheated soup
bowls. Serve grated parmesan cheese separately.

Submitted By SHERREE JOHANSSON On 5-26-95

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