Provencal vegetable soup "Pistou"

Ingredients:

• 110 g of spaghetti, broken into pieces
• 225g green beans (tip removed and halved)
• 2 tbsp good quality olive oil
• 2 cups (2 onions) chopped onions
• 2 cups (2-4 stalks) leeks
• 3 cups (450 g) unpeeled boiled potatoes, diced into 1.5 cm cubes
• 3 cups (450 g) diced carrots
• 1.5 tbsp coarse salt
• 1 teaspoon freshly ground black pepper
• 3 liters of homemade or canned chicken broth
• 1 tsp. saffron (stigma)
• 1 tbsp. pistou, see recipe below
• Grated Parmesan cheese, for serving

Pistu:

• 4 large cloves of garlic
• 1/4 cup tomato paste
• 24 large basil leaves
• 1/2 tbsp. grated parmesan
• 1/2 cup good quality olive oil

Preparation:

1. Heat olive oil in a large soup pot, add the onion, and sauté over low heat for 10 minutes, or until translucent. Add the leek, potatoes, carrots, salt, and pepper, and sauté over medium heat for another 5 minutes.
   
   Pour in the chicken broth, add the saffron, bring to a boil, and simmer, uncovered, for 30 minutes, or until the vegetables are tender. Add the green beans and spaghetti, bring to a boil, and simmer for another 15 minutes.
2. When serving hot soup, stir in 1/4 cup of pistou and season to taste. Depending on the amount of salt in the broth, you may need an additional tablespoon. Serve with grated Parmesan and pistou.
   
   Pistu:
   Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree until smooth. With the processor running, slowly pour in the olive oil through the hole in the lid and process until a paste forms. Transfer to a container, pour a thin layer of olive oil over the top, and close the lid. Yield: 1 tbsp.