PROVENCAL VEGETABLE SOUP
From Barefoot in Paris, posted for ZWT III, France. NOTE: The recipe calls for 1 Cup Pistou, which can be found here - Recipe #192320 (the recipe editor wouldn't accept it as an ingredient)
Provided by pattikay in L.A.
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.
- Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
- Serve with parmesan and more pistou.
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