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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jan
2 quarts of boiling water
1 cup dried pea beans
1 bunch leeks, trimmed, washed and chopped
2 medium sized potatoes, pared and sliced (2 cups)
1 cup sliced celery
2 medium sized carrots, pared and sliced (1 cup)
3 teaspoons salt
¼ teaspoon pepper
1 package (10 ounces) frozen cut green beans
½ cup broken spaghetti
2 cloves of garlic, crushed
1 tablespoon leaf basil, crumbled
½ cup Parmesan cheese
⅓ cup tomato paste (from a 6 ounce can)
¼ cup olive oil
Pour boiling water over dried beans in a kettle or Dutch oven, let simmer for 1 hour. Heat to boiling, reduce heat, cover. Simmer 15 minutes. Add leeks, potatoes, celery, carrots, salt and pepper. Simmer 30 minutes longer, or until vegetables are almost tender. Add frozen green beans and spaghetti. Simmer 15 minutes longer or until spaghetti is tender. While soup cooks, prepare the pistou by mixing the garlic and basil in a small bowl, stir in cheese and tomato paste until well blended, add olive oil, a little at a time, stirring constantly to form a small paste. At serving time, thin the pistou with ½ cup of the broth from the kettle, then stir into the soup itself until well blended. Ladle into bowls, serve with additional grated cheese, if you wish. Meatballs can also be put in the soup.
Meatballs
½ pound ground sirloin
¼ pound veal, ground
¼ pound pork, ground
2 tablespoon parsley
¼ cup Parmesan cheese
Salt and freshly ground pepper to taste
2 cloves garlic, finely minced
¼ teaspoon oregano
¼ teaspoon basil
1 egg
Bread crumbs
Mix all and shape into ½ inch meatballs. Poach in chicken broth or water or a combination of water or broth and dry white wine. In simmering water poach about 5 minutes. Remove from pan and drain. Add to the soup.