1 c. diced onion
1 leek (white part only), sliced
2 tbsp. butter
1 c. green beans, cut into 1/2" pieces
1 c. diced potato
1 c. canned tomatoes, chopped & diced
1/2 c. diced carrots
1/2 c. diced parsnips (opt.)
6 c. beef bouillon
1/2 c. spaghetti, broken into 1" pieces
1/2 c. ravioli
1 tsp. black pepper
1 tsp. minced fresh basil, crushed
1/2 tsp. crushed thyme
1/4 tsp. minced fresh sage, crushed (dry sage may be substituted)
2 egg yolks
1/4 c. olive oil
2 tbsp. tomato paste
2 tbsp. freshly grated Parmesan cheese

Saute onions and leeks in butter in a large kettle until golden; add green beans, potatoes, tomatoes, carrots, parsnips and beef bouillon. Cover and simmer gently for 30 minutes. Add pepper, spaghetti, ravioli, and cook 30 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 paste. Add a little hot soup to this mixture and whisk back into the soup. Sprinkle with Parmesan cheese. 12 servings.