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Provencal Vegetable Soup

  • 6servings
  • 80minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons good olive oil

  2. 2 cups chopped onions (2 onions)

  3. 2 cups chopped leeks, white and light green parts (2 to 4 leeks)

  4. 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)

  5. 3 cups 1/2-inch-diced carrots (1 pound)

  6. 1 1/2 tablespoons kosher salt

  7. 1 teaspoon freshly ground black pepper

  8. 3 quarts homemade chicken stock or canned broth

  9. 1 teaspoon saffron threads

  10. 1/2 pound haricots verts, ends removed and cut in

  11. 4 ounces spaghetti , broken in pieces

  12. 1 cup Pistou, recipe follows

  13. Freshly grated Parmesan, for serving

Instructions Jump to Ingredients ↑

  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. 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.

  2. 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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