Provencal Vegetable Soup

From Ina Garten's Barefoot in Paris, this is a very pleasant version of vegetable soup.

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2- inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricot verts (green beans), ends removed and cut in half
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Heat 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.

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 grates Parmesan cheese and more pistou.

Serves: 6 to 8

Pistou:

4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pout the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup