Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Onion; peeled, diced -diced
2 Leeks; white parts only 1 cn (1 lb) cannellini or navy
-cleaned and chopped -beans; drained
3 tb Olive or salad oil 1/2 c Broken spaghettini or
2 lg Tomatoes; peeled, chopped -vermicelli
12 c Water 4 Cloves garlic; crushed
2 c Potatoes; diced 1/2 c Sweet basil; chopped OR
2 c Green beans; cut up 1 1/2 tb Dried basil
1 1/2 ts Salt 1/2 c Grated Parmesan cheese;
1/4 ts Pepper -preferably freshly grated
2 Zucchini; about 3/4 pound 4 tb Olive oil
-each, washed, stemmed and

Saute onion and leeks in heated oil in a large kettle, until tender.
Add tomatoes and cook 2 minutes. Pour in water; bring to a boil. Add
potatoes, green beans, salt, and pepper. Lower heat and cook slowly,
uncovered, 15 minutes. Add zucchini, beans, and spaghettini; cook
another 20 minutes, until ingredients are tender. Meanwhile, prepare
sauce. Pound garlic and basil in a mortar or bowl with a pestle or
spoon to form a paste. Stir in cheese. Add oil, 1 tablespoon at a
time, and beat. Just before serving, mix in 1/2 cup hot soup to thin
the paste. Gradually stir into hot soup and serve at once. Pass
grated cheese with soup.

from The Complete International One-Dish Meal Cookbook "Soups" posted
by Tiffany Hall-Graham
Submitted By JOELL ABBOTT On 10-21-94

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