2 qts. of boiling water
1 c. dried pea beans
1 bunch leeks, trimmed, washed and chopped
2 med. sized potatoes, pared and sliced (2 cups)
1 c. sliced celery
2 med. sized carrots, pared and sliced (1 cup)
3 tsp. salt
1/4 tsp. pepper
1 pkg. (10 oz.) frozen cut green beans
1/2 c. broken spaghetti
2 long cloves of garlic, crushed
1 tbsp. leaf basil, crumbled
1/2 c. Parmesan cheese
1/3 c. tomato paste (from a 6 oz. can)
1/4 c. 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 pistau 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 pistau with 1/2 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.