Pistou Soup with Split Peas

• 1 bunch leeks, Thinly sliced, about 3 leeks
• 1 tablespoon olive oil
• 1 cup carrots, peeled and chopped
• 1/8 teaspoon cayenne pepper
• 2 medium potatoes, peeled and diced
• 2/3 cup green split peas, rinsed and drained
• 6 cups vegetable broth
• 6 cups water
• pistou (recipe on this site as well)
• 1 cup fresh green beans, chopped
• 2/3 cup 2 inch pieces spagetti
• vegan parmesan cheese (optional)

1. Trim roots and tops off leeks, leaving about 3 inches of green leaves.
2. Discard course outer leaves.
3. Split leeks in half lengthways and wash well.
4. Thinly slice.
5. Heat oil in large non stick frying pan over medium heat.
6. Saute leeks, carrots and cayenne pepper until leeks are soft but not browned, stirring oftenm about 6 minutes.
7. In a large pot, over high heat, combine leek mixture, potatoes, split peas, broth and water.
8. Bring to boil, reduce heat and simmer until peas are tender, about 1 hour.
9. Stir in green beans, spaghetti and pistou into soup.
10. Increase heat to med high and boil for about 6 to 8 minutes until spaghetti is tender.
11. Add salt and pepper to taste.
12. Serve with cheese if desired.

leeks, olive oil, carrots, cayenne pepper, potatoes, green split peas, vegetable broth, water, pistou, fresh green beans, spagetti, parmesan cheese

Taken from recipeland.com/recipe/v/pistou-soup-split-peas-52612 (may not work)