Ingredients:
1 cup of basil leaves
6 garlic cloves
Olive oil
2 tbsp grated parmesan
1 lb ground meat
1/2 cup bread crumbs
2 eggs
Salt and pepper
1 large leek, thinly sliced
2 carrots, diced
4 garlic cloves, minced
2 tbsp olive oil
4 tomatoes, diced
2 large potatoes, coarsely diced
2 tbsp tomato paste
1 bay leaf
3 quarts water
1 cup of cooked white beans, like cannellini
3 small zucchini, halved lengthwise and sliced
3/4 lb romano green beans, cut into 1/2 inch pieces
1 cup of spaghettini, broken into small pieces
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Preparation:
In the food processor or blender or mortar and pestle, make a thick paste with the basil leaves, garlic and olive oil. Add the parmesan cheese and set aside.
Form small meatballs with the ground beef, bread crumbs, eggs, salt and pepper. Set aside.
Saute the leek, garlic cloves and carrots in the olive oil until the leek slices are wilted. Add the tomatoes and cook for about 5 minutes. Add the potatoes, tomato paste, bay leaf, water, bring to a boil and simmer for 30 minutes. Season with salt and pepper. Add the meatballs and continue to simmer for about 20 minutes. Finally, add the white beans, zucchini, green beans and the spaghettini, cooking until the green beans are crisp tender.
Either add the pistou directly to the cooked soup or add a dollop to each bowl. Serve with shaved parmesan.
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