Provencal Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped leeks, white 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

Directions

1. 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. 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. 3

   To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.

4. 4

   Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.

5. 5

   Serve with parmesan and more pistou.