Provençal Vegetable Soup (Soupe au Pistou)

Ingredients for Provençal Vegetable Soup (Soupe au Pistou)

• 1 large leek (white and pale green parts only), washed and thinly sliced (200g )

• 1 celery rib, cut into 1/2-inch pieces

• 1 large carrot, cut into 1/2-inch pieces

• 1 spicchio d'aglio, tritato finemente

• 1 large thyme sprig

• 2 cucchiai di olio extravergine d'oliva

• 230g boiling potatoes, peeled and cut into 1/2-inch pieces

• 230g Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped

• 1925ml di acqua

• 475ml thawed frozen edamame (fresh soybeans)

• 230g courgette, cut into 1/2-inch pieces

• 110g green beans, trimmed and cut into 1-inch pieces

• 180ml medium pasta shells

• 1 small tomato

• 1 cup packed basil leaves

• 1/2 cup packed flat-leaf parsley leaves

• 2 spicchi d'aglio, tritati finemente

• 2 cucchiai di olio extravergine d'oliva

• 240ml coarsely grated Gruyère (90g)

• Accompaniment: grilled baguette slices brushed with olive oil

Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoons salt and 1/4 teaspoons 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 teaspoons 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.

Stir in edamame, courgette, green beans, pasta, chard leaves, and 1/4 teaspoons salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

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.

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Avvertenza

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