Recipe courtesy of Ina Garten
Episode: Thank You Dinner
Provencal Vegetable Soup
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

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.

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 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.

Yield: 1 cup

Pairs well with Merlot

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