Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

From Barefoot in Paris, posted for ZWT III, France. NOTE: The recipe calls for 1 Cup Pistou, which can be found here - Barefoot Contessa's Pistou (the recipe editor wouldn't accept it as an ingredient)

Ingredients Nutrition


  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.
Most Helpful

Excellent soup! Even DD loved it. I made it almost as written. I didn't have enough carrots so added frozen mixed veggies. I couldn't find French haricots vert so used frozen whole green beans. I served it with Barefoot Contessa's Pistou.

Dreamer in Ontario April 02, 2008

This was pretty good. I couldn't find leeks at the store, so I added a little celery instead, and I wasn't sure that the full 3 qts of stock was going to fit in my stockpot with everything else, so I waited until I put the beans and spaghetti in to add the last quart, good thing I did 'cause I was about 1 cup short of everything fitting. This makes a ton. Between 5 adults we ate about half of it, so I would halve the recipe if I make it again. Thanks.

littleturtle June 17, 2007