Provencal Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped leeks, and light green parts
• 3 cups unpeeled boiling potatoes, 1/2 inch diced
• 3 cups diced carrots
• 1 1/2 tablespoons kosher salt
• 1 teaspoon fresh pepper
• 3 quarts chicken stock
• 1 teaspoon saffron
• 1/2 lb french haricots vert, cut in half
• 4 ounces spaghetti, broken in pieces
• freshly grated parmesan cheese

Recipe

• 1 heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
• 2 add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
• 3 to serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.
• 4 depending on the saltiness of your chicken stock, you may need to add up to another t of salt.
• 5 serve with parmesan and more pistou.