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Provençal Vegetable Soup ( Soupe au Pistou )

  • 6servings
  • 40minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsCopper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)

  2. 1 celery rib, cut into 1/2-inch pieces

  3. 1 large carrot, cut into 1/2-inch pieces

  4. 1 garlic clove, finely chopped

  5. 1 large thyme sprig

  6. 1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces

  7. 1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped

  8. 8 cups water

  9. 2 cups thawed frozen edamame (fresh soybeans)

  10. 1/2 pound zucchini, cut into 1/2-inch pieces

  11. 1/4 pound green beans, trimmed and cut into 1-inch pieces

  12. 3/4 cup medium pasta shells

  13. 1 small tomato

  14. 1 cup packed basil leaves

  15. 1/2 cup packed flat-leaf parsley leaves

  16. 2 garlic cloves, finely chopped

  17. 2 tablespoons extra-virgin olive oil

  18. 1 cup coarsely grated Gruyere (3 ounces)

  19. Accompaniment: grilled baguette slices brushed with olive oil

Instructions Jump to Ingredients ↑

  1. Make soup:

  2. Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.

  3. Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.

  4. Stir in edamame , zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

  5. Meanwhile make pistou :

  6. Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.

  7. Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou .

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