Provençal Vegetable Soup (Soupe Au Pistou)
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
40
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Thyme (sprig)2 tbsps
Extra-Virgin Olive Oil8 cups
Water3 cup
Pasta Shells (medium)1 small
Tomato1 cup
Basil Leaves (packed)Directions:
1
Make soup: 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
2
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes
3
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
5
Discard thyme sprig
6
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
7
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes
8
Add water and bring to a boil, stirring and scraping up brown bits
9
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
10
Discard thyme sprig
11
Meanwhile make pistou: Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides
12
Core tomato, then purée with basil, parsley, and garlic in a food processor
13
Add oil and cheese and blend well
14
Remove soup from heat and stir in half of pistou and salt and pepper to taste
15
Serve soup with remaining pistou
16
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides
17
Core tomato, then purée with basil, parsley, and garlic in a food processor
18
Add oil and cheese and blend well
19
Remove soup from heat and stir in half of pistou and salt and pepper to taste
20
Serve soup with remaining pistou