Soupe Au Pistou - Provençal Vegetable Soup

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 large leek, washed and thinly sliced (2 cups)
• 1 celery rib, sliced
• 1 large carrot, sliced thinly
• 1 garlic clove, finely chopped
• 1 large thyme, sprig
• 2 tablespoons extra-virgin olive oil
• 1/2 lb boiling potato, diced
• 1/2 lb swiss chard, coarsely chopped
• 8 cups water
• 1/2 lb zucchini, cut into 1/2-inch pieces
• 1/4 lb green beans, trimmed and cut into 1-inch pieces
• 3/4 cup medium pasta shell
• 1 small tomato
• 1 cup packed basil leaves
• 1/2 cup packed flat leaf parsley
• 2 garlic cloves, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1 cup coarsely grated swiss cheese (about 1/2 lb)

Recipe

• 1 wash and slice the vegetables. 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. add water and bring to a boil, stirring and scraping up brown bits.
• 3 stir in 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.
• 4 meanwhile make pistou:.
• 5 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.
• 6 remove soup from heat and stir in half of pistou and salt and pepper to taste. serve soup with remaining pistou, and crispy toasted bread.