Provencal Vegetable Soup | Food Stuff

Ingredients

• 1 teaspoon freshly ground black pepper
• 3 cups 1/2-inch-diced carrots (1 pound)
• 3 quarts homemade chicken stock or canned broth
• 1/2 pound haricots verts, ends removed and cut in 1/2
• 1 1/2 tablespoons kosher salt
• 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
• 2 tablespoons good olive oil
• 2 cups chopped onions (2 onions)
• Freshly grated Parmesan, for serving
• 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
• 1 teaspoon saffron threads
• 4 ounces spaghetti, broken in pieces