The Nicest Vegetable Soup Ever

• 2 Tbsp olive oil
• 2 onions
• 2 large leeks
• 3 cups 1/2-inch-diced unpeeled potatoes 
• 3 large Carrots
• Salt to taste
• Pepper to taste
• 3 quarts chicken stock
• 1 teaspoon saffron threads
• 1/2 pound fresh green beans, ends removed and cut in 1/2
• Small bunch spaghetti, broken in pieces
• 1 cup Pistou, recipe follows
• Freshly grated Parmesan, for serving

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes 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 green beans 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.

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. Add the oil and mix again to make a paste Serve in a small serving bowl to be added to taste with the soup.

Serve the soup and pistou with some bread for dinner!