Betsy From Ina Garten’s Barefoot in Paris cook book
Makes 6 quarts
2 Tbs. olive oil
2 cups chopped onions
2 cups leeks (about 2 to 4, chopped … including greens)
3 cups diced boiling potatoes, unpeeled (one pound) Baking potatoes work too…
3 cups diced carrots (one pound)
1 1/2 tbs. salt (I waited on this and salted to taste)
1 tsp. freshly ground black pepper
3 quarts chicken broth (the bouillon base “Better Than Bouillon” at Costco is good)
1 tsp. saffron threads (optional, but adds an interesting flavor)
1/2 pound French green beans, stringed and halved
(…Okay, I used one can of green beans)
4 ounces spaghetti, broken into pieces
1 cup pistou (see below)
Freshly grated Parmesan cheese for garnish
1. Saute onions about ten minutes, until they are translucent. Add leeks, potatoes, carrots, salt and pepper and saute another five minutes.
2. Add chicken broth and saffron threads. Bring to a boil and simmer uncovered for 30 minutes or until vegetables are at desired tenderness.
3. Add beans and spaghetti. Allow to simmer for 15 minutes more.
4. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste.
5. Serve with remaining pistou and Parmesan cheese for garnish.
Pistou
4 large garlic cloves, peeled
1/4 cup tomato paste
24 large basil leaves (about 1 tbs. dried basil)
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
Place all ingredients but oil in food processor. Blend until finely chopped and mix. Drizzle oil into mixture while processor is running to create a paste. Store in covered container with a thin film of olive oil over the surface. Store chilled.