Provençal Vegetable Soup (Soupe au Pistou)
A hearty French vegetable soup featuring leeks, potatoes, Swiss chard and pasta, finished with a traditional pistou sauce made from basil, garlic, and Gruyère cheese. This rustic Provençal dish combines summer vegetables with aromatics for a nourishing meal.
Ingredients
- •1 large large leek (white and pale green parts only), washed and thinly sliced (2 cups)
- •1 rib celery rib, cut into 1/2-inch pieces
- •1 large large carrot, cut into 1/2-inch pieces
- •1 clove garlic clove, finely chopped
- •1 sprig large thyme sprig
- •2 tablespoons extra-virgin olive oil
- •½ pound boiling potatoes, peeled and cut into 1/2-inch pieces
- •½ pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
- •8 cups water
- •2 cups thawed frozen edamame (fresh soybeans)
- •½ pound zucchini, cut into 1/2-inch pieces
- •¼ pound green beans, trimmed and cut into 1-inch pieces
- •¾ cup medium pasta shells
- •1 small small tomato
- •1 cup packed basil leaves
- •½ cup packed flat-leaf parsley leaves
- •2 cloves garlic cloves, finely chopped
- •2 tablespoons extra-virgin olive oil
- •1 cup coarsely grated Gruyère (3 ounces)
- •1 serving Accompaniment: grilled baguette slices brushed with olive oil
Cooking Instructions
- 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.
15 min
- 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.
5 min
- 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.
10 min
- 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.
10 min
- 5.
Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.
5 min