Provencal vegetable soup

1

Ingredients

  • For the soup:

  • 2 tablespoons good olive oil
  • 2 onions, chopped
  • 2-4 leeks, chopped
  • 450g unpeeled boiling potatoes, 1/2-inch diced
  • 450g carrots, 1/2-inch diced
  • 1 1/2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • 3.4l homemade chicken stock or canned broth
  • 1 teaspoon saffron threads
  • 250g French beans, ends removed and cut in 1/2
  • 115g spaghetti, broken in pieces
  • Freshly grated Parmesan, for serving

  • For the Pistou:

  • 4 large garlic cloves
  • 60ml tomato puree
  • 24 large basil leaves
  • 50g parmesan, grated
  • 120ml extra virgin olive oil

Use imperial measurements

Method

How to make Provencal vegetable soup

For the soup: 1) Heat the olive oil in a large stockpot or saucepan, add the onions and saute over a 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. Add the chicken stock and saffron, bring to a boil and simmer uncovered for 30 minutes, or until all the vegetables are tender.

3) Add the green beans and spaghetti, bring to a simmer, and cook for 15 minutes more.

For the pistou:
1) Place the garlic, tomato puree, basil and parmesan in the bowl of a food processor and puree.

2) With the motor running, slowly pour the olive oil down the feed tube to make a paste. To store, pack into a container, pour a film of olive oil on top, and close the lid.

To serve, whisk 60ml 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 the remaining pistou.

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