Provencal Vegetable Soup Recipe

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Ina Garten on Food Network
Nutrition per serving    (USDA % daily values)
CAL
256
FAT
18%
CHOL
7%
SOD
123%

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Ingredients for 6 servings

Freshly grated Parmesan, for serving

2 cups chopped leeks, white and light green parts (2 to 4 leeks)

3 cups 1/2-inch-diced carrots (1 pound)

3 quarts homemade chicken stock or canned broth

4 ounces spaghetti, broken in pieces

1 cup Pistou, recipe follows

2 cups chopped onions (2 onions)

2 tablespoons good olive oil

1 1/2 tablespoons kosher salt

3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)

1 teaspoon freshly ground black pepper

1 teaspoon saffron threads

1/2 pound haricots verts, ends removed and cut in 1/2

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