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Zucchini and Leek Soup With Pasta

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“From 365 Ways to Cook Pasta.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the oil, bacon and leek in a heavy saucepan; saute, stirring over low until well coated with oil. cover and cook over low heat until the leek is very tender, about 20 minutes.
  2. Stir in the tomatoes, zucchini and 2 cups of the broth. Season with salt and pepper.
  3. Add the pasta.
  4. Cook, covered, until the zucchini is very soft, about 15 minutes. Add the last cup of broth.
  5. Beat the egg in a small bowl with 1 tablespoon of Parmesan. With the soup over low heat, stir in the egg in a steady stream.
  6. Just before serving, stir in the basil. Serve with more cheese on top.

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