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Submitted by Deb K.

1 pound large leeks

2 tablespoon olive oil

1 cup chopped carrots

1/4 teaspoon ground red pepper (cayenne)

2 medium thin-skinned potatoes, peeled diced

2/3 cup green split peas, rinsed and drained

1 1/2 quarts vegetable broth

1 1/2 quarts water

Pistou (recipe follows)

1 cup frozen green beans

2/3 cup 2-inch pieces dry spaghetti

Grated Parmesan cheese (optional)

1. Cut off and discard root ends of leeks. Trim tops, leaving about 3 inches of green leaves. Discard coarse outer leaves. Split leaks in half lengthwise and rinse well. Thinly slice.
2. Heat oil in a 6 to 8 quart pan over medium heat. Stir in leeks, carrots, and ground red pepper. Cook, stirring often, until leeks are soft but not browned (6-8 minutes).
3. Stir in potatoes, split peas, broth, and water. Bring to boil; reduce heat, cover, and simmer until peas are tender to bite (about one hour) Meanwhile, make Pistou.
4. Stir in beans, spaghetti, and Pistou into soup. Increase heat to medium-high and boil gently, uncovered, until spaghetti is just tender to bite, (8 to 10 minutes).

Serve with cheese to taste, if desired.

6 to 8 servings.

Pistou

Combine 4 cloves garlic, pressed, 1 (6-ounce) can tomato paste, 3/4 cup grated Parmesan cheese, 1/4 cup minced parsley, 1 1/2 tablespoons dry basil; and 1/4 cup extra virgin olive oil. Stir well.