Vegetable Soup Provencal by Deborah Adams

Serves: 6-8

Ingredients

• 2 tbsp. olive oil
• 1 cup onion, chopped
• 2 cups leeks, white part only, well washed and chopped
• 3 cups potatoes, diced
• 3 cups carrots, diced
• 2 (32 oz.) container of chicken stock or broth
• ½ lb. thin green beans, ends removed, cut into thirds
• 1 tsp. saffron
• 1 tsp. salt
• ½ tsp. pepper
• ½ cup pesto
• 1⁄3 cup Parmesan cheese, grated for topping

Instructions

1. In a large pot add olive oil and heat, then add onions and sauté 5 minutes.
2. Add leeks, potatoes, salt, pepper, and carrots and sauté 10 minutes.
3. Add chicken stock, saffron, and bring to a boil. Turn down heat and simmer for 30 minutes.
4. Add the green beans and then simmer for 10 more minutes.
5. To serve add 2 tbsp. of pesto on top and a sprinkling of Parmesan cheese.
6. For a vegetarian version you can use vegetable broth rather than chicken stock or broth.