Provencal Vegetable Soup

READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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