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Provençal Vegetable Soup (Soupe Au Pistou)

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Provençal Vegetable Soup (Soupe Au Pistou)

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)
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Published 2014-09-09 13:14:01 (2 years ago).

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