Name: Provençal Vegetable Soup (_Soupe au Pistou_)
Cook time: 40 min
Total time: 1 hr
Yield: Makes 6 servings
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; 2 tablespoons extra-virgin olive oil; 1 cup coarsely grated Gruyère (3 ounces); Accompaniment: grilled baguette slices brushed with olive oil

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Provençal Vegetable Soup (Soupe au Pistou)Romulo Yanes

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.

Cooks' note:

Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.

Recipe notes

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