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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste. | 4. Depending on the saltiness of your chicken stock, you may need to add up to another T of salt. | 5. Serve with parmesan and more pistou. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	2	cups	chopped	128.0	29.888	3.52	0.32
leek	2	cups	chopped	108.58	25.186999999999998	2.67	0.534
potato	3	cups	unpeeled diced boiling	346.5	78.705	9.225	0.405
carrot	3	cups	diced	157.44	36.7872	3.5712	0.9216
kosher salt	1 1/2	1/2		201.7338	0.0	44.8801	1.1333
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
chicken stock	3	quarts		-	-	-	-
saffron	1	teaspoon		2.17	0.4576	0.08	0.040999999999999995
french haricot vert	1/2	lb	cut	201.7338	0.0	44.8801	1.1333
spaghetti	4	ounces		35.1534	7.8358	0.7257	0.6464
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.