1 c. diced onion
1 leek, white part only, sliced
2 tbsp. butter
1 c. green beans, cut into 1/2 inch pieces
1 c. diced potatoes
1 c. canned tomatoes, chopped and drained
6 c. beef stock
1/2 c. spaghetti, broken into 1 inch pieces
2 tsp. salt
1 tsp. pepper
2 cloves garlic
2 tsp. crushed basil
1/2 tsp. crushed thyme
1/4 tsp. ground sage
2 egg yolks
1/4 c. olive oil
2 tbsp. tomato paste
2 tbsp. freshly grated Parmesan cheese

Saute the onions and leek in butter until soft. Transfer to a large pot with cover. Add green beans, potatoes, tomatoes and beef stock. Cover and simmer for 30 minutes. Add salt, pepper and spaghetti and cook 15 minutes longer.

In a bowl mash the garlic with the basil, thyme and sage. Add egg yolks and gradually stir in the oil and tomato pate. Add a little soup to this mixture and stir back into the soup. Sprinkle with Parmesan cheese.