Zucchini and Leek Soup With Pasta

• 2 tablespoons olive oil
• 1 strip bacon, chopped
• 1 leek, trimmed and chopped
• 2 tomatoes, peeled seeded and chopped
• 12 ounces zucchini, diced
• 3 cups chicken broth
• 3 tablespoons tiny pasta, shapes
• 1 egg
• parmesan cheese, grated
• 6 basil leaves, torn

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

olive oil, bacon, tomatoes, zucchini, chicken broth, tiny pasta, egg, parmesan cheese, basil

Taken from www.food.com/recipe/zucchini-and-leek-soup-with-pasta-297047 (may not work)