Provencal Vegetable Soup

Ingredients

• 1 teaspoon pepper black freshly ground
• 3 quarts chicken stock see homemade canned
• 0.5 pound haricots verts cut in 1/2
• 1.5 tablespoons kosher salt 
• 2 cups leeks light white green chopped (2 to 4 leeks)
• 2 tablespoons olive oil good
• 2 cups onions chopped (2 onions)
• 8 servings parmesan freshly grated for serving
• 1 teaspoon saffron threads 
• 4 ounces pasta like spaghetti 

Equipment

• food processor
• bowl
• whisk
• pot

Directions

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. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes.
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. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
5. 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.
6. Serve with grated Parmesan cheese and more pistou.
7. large garlic cloves
8. /4 cup tomato paste
9. large basil leaves
10. /2 cup freshly grated Parmesan
11. /2 cup good olive oil
12. Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour 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.