Provençal Vegetable Soup (Soupe au Pistou)
Provençal Vegetable Soup (Soupe au Pistou) might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains approximately 15g of protein, 13g of fat, and a total of 288 calories. Autumn will be even more special with this recipe. If you have celery, tomato, garlic cloves, and a few other ingredients on hand, you can make it. 79 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 1 hour.
Instructions
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 with1/2 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.
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.
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.
Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.