Vegetable Soup Provencal

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