Directions:
- Heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
- Add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
- To serve whisk 1/4 cup of the pistou (see note above) into the hot soup, then season to taste.
- Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
- Serve with parmesan and more pistou.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.11 Kcal (1504 kJ) | ||
| Calories from fat | 66.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.4g | 11% | |
|---|---|---|---|
| Cholesterol | 10.8mg | 4% | |
| Sodium | 887.37mg | 37% | |
| Potassium | 950.04mg | 20% | |
| Total Carbs | 59.27g | 20% | |
| Sugars | 20.18g | 81% | |
| Dietary Fiber | 7.16g | 29% | |
| Protein | 15.25g | 30% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 2.1mg | 12% | |
| Calcium | 88.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.08 Kcal (235 kJ) | ||
| Calories from fat | 10.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 11% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 4% | |
| Sodium | 138.57mg | 37% | |
| Potassium | 148.35mg | 20% | |
| Total Carbs | 9.25g | 20% | |
| Sugars | 3.15g | 81% | |
| Dietary Fiber | 1.12g | 29% | |
| Protein | 2.38g | 30% | |
| Vitamin C | 3.8mg | 41% | |
| Vitamin A | 0.3mg | 57% | |
| Iron | 0.3mg | 12% | |
| Calcium | 13.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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