HOT SOUP: This is an unusual soup that is both hearty and healthy, and pleasing to vegetarians too if a vegetable stock is use as soup base.

BASIL SOUP:

2 cups firmly-packed spinach leaves                          

1 cup firmly-packed parsley

8-10 cups chicken or vegetable stock                                                         

¾ cup firmly-packed basil leaves

¼ cup walnut pieces                                                   

1 large clove garlic, sliced

¼ cup olive oil                                                            

1 to 1½ cups fine noodles

1 egg beaten with ½ cup water

2 cups freshly grated parmesan cheese

Blend spinach, parsley and 1 cup stock together in blender for 2 minutes. Add basil, walnuts and garlic and continue blending for 1 minute more. Add oil slowly and blend until smooth.

Pour mixture into a heavy saucepan placed over medium high heat. Stir in remaining stock, using a wire-whisk to incorporate the additional liquid into the vegetable mixture. Cover pot and bring to a boil. Add noodles. Reduce heat and simmer until noodles are tender, about 10 minutes.

Beat egg and water together a few times; then stir in 1 cup cheese. Gradually stir in 1 cup of hot soup.  Pour this mixture into the soup in saucepan, stirring and mixing everything in well. Cover and cook soup for 5 minutes more.

Pour soup into heated bowls and sprinkle with remaining cheese. Serve immediately.