Provencal Vegetable Soup

• 2 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped leeks, white and light green parts
• 3 cups unpeeled boiling potatoes, 1/2 inch diced
• 3 cups diced carrots
• 1 1/2 tablespoons kosher salt
• 1 teaspoon fresh pepper
• 3 quarts chicken stock
• 1 teaspoon saffron
• 1/2 lb French haricots vert, cut in half
• 4 ounces spaghetti, broken in pieces
• freshly grated parmesan cheese

1. heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 min or till the onions are translucent.
2. Add the leeks, potatoes, carrots, salt and pepper and saute 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 1/4 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.

olive oil, onions, leeks, boiling potatoes, carrots, kosher salt, fresh pepper, chicken stock, saffron, haricots vert, parmesan cheese

Taken from www.food.com/recipe/provencal-vegetable-soup-233038 (may not work)