Provencal Vegetable Soup

Photo by eugene s.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 tablespoons good olive oil

  • 2 cups chopped onions (2 onions)

  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)

  • 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)

  • 3 cups 1/2-inch-diced carrots (1 pound)

  • 1 1/2 tablespoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 3 quarts homemade chicken stock or canned broth

  • 1 teaspoon saffron threads

  • 1/2 pound haricots verts, ends removed and cut in 1/2

  • 4 ounces spaghetti, broken in pieces

  • 1 cup Pistou

  • Freshly grated Parmesan, for serving

Directions

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

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