Provençal Vegetable Soup (_Soupe au Pistou_)

Name: Provençal Vegetable Soup (_Soupe au Pistou_)
Cuisine: French
Ingredients: 1 large leek (white and pale green parts only), washed and thinly sliced (2 cups); 1 celery rib, cut into 1/2-inch pieces; 1 large carrot, cut into 1/2-inch pieces; 1 garlic clove, finely chopped; 1 large thyme sprig; 2 tablespoons extra-virgin olive oil; 1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces; 1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped; 8 cups water; 2 cups thawed frozen edamame (fresh soybeans); 1/2 pound zucchini, cut into 1/2-inch pieces; 1/4 pound green beans, trimmed and cut into 1-inch pieces; 3/4 cup medium pasta shells; 1 small tomato; 1 cup packed basil leaves; 1/2 cup packed flat-leaf parsley leaves; 2 garlic cloves, finely chopped; 1 cup coarsely grated Gruyère (3 ounces); Accompaniment: grilled baguette slices brushed with olive oil

Instructions

Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the _pistou_) for a last-minute explosion of herbal flavor.

Updated at: Fri, 22 Nov 2024 19:53:23 GMT