Provencal Vegetable Soup
- Servings : 6-8
- Course : Soup
- Recipie Source : Barefoot in Paris
Ingredients
- 2 T olive oil
- 2 c chopped onions (2 onions)
- 2 c chopped leeks, whit and light green parts (2 to 4 leeks)
- 3 c 1/2 inch diced unpeeled boiling potatoes (1 lb)
- 3 c 1/2 inch diced carrots (1 lb)
- 1 1/2 T kosher salt
- 1 t freshly ground black pepper
- 3 quarts chicken stock
- 1 t saffron threads
- 1/2 lb haricots verts, ends removed and cut in half
- 4 oz spaghetti, broken in pieces
- 1 c Pistou (see separate recipe)
- Freshly grated Parmesan cheese, for serving
Instructions
- 1. 1. 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.
- 2. 2. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes.
- 3. 3. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender.
- 4. 4. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- 5. 5. To serve, whisk 1/4 c 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 T of salt. Serve with grated Parmesan cheese and more pistou.
Instructions
- 1. 1. 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.
- 2. 2. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes.
- 3. 3. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender.
- 4. 4. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
- 5. 5. To serve, whisk 1/4 c 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 T of salt. Serve with grated Parmesan cheese and more pistou.
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