Provençal Vegetable Soup (Soupe au Pistou)

Provençal Vegetable Soup (Soupe au Pistou)
Photo by Romulo Yanes

Ingredients

  • 2 cups thawed frozen edamame (fresh soybeans)
  • 1 large carrot
  • 1 celery rib
  • 8 cups water
  • ½ cup packed fresh flat-leaf parsley
  • 1 cup coarsely grated Gruyère
  • 1 clove garlic
  • + 13 more ingredients
    • 1 small tomato
    • 1 cup packed basil leaves
    • 1 large leek (white and pale green parts only)
    • ¾ cup medium pasta shells
    • grilled baguette slices brushed with olive oil
    • ½ pound boiling potatoes
    • ¼ pound green beans
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons extra-virgin olive oil
    • ½ pound Swiss chard
    • 2 cloves garlic
    • 1 large thyme sprig
    • ½ pound zucchini

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. Add potatoes and chard stems with 1/2 teaspoon salt an...

View full recipe at Epicurious

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