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 information

Total Time
1 hr
Yield
Makes 6 servings

Ingredients

For soup:

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

For pistou:

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

Preparation

Make soup:
Step 1
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.
Step 2
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.
Step 3
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.
Meanwhile make pistou:
Step 4
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.
Step 5
Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Recipe information

Ingredients

For soup:

For pistou:

Preparation

Make soup:

Step 1

Step 2

Step 3

Meanwhile make pistou:

Step 4

Step 5

Recipe notes