Provençal Vegetable Soup (Soupe au Pistou)
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons extra-virgin olive oil
- 8 cups water
- 1 cup packed basil leaves
- 1 small tomato
- 2 garlic cloves, finely chopped
- 1 garlic clove, finely chopped
- Carbohydrate 29 g(10%)
- Cholesterol 16 mg(5%)
- Fat 16 g(25%)
- Fiber 6 g(24%)
- Protein 13 g(26%)
- Saturated Fat 4 g(20%)
- Sodium 225 mg(9%)
- Calories 304
PreparationMake soup: 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 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. Meanwhile make pistou: 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. Cooks' note:Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.
PreparationMake soup: 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 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. Meanwhile make pistou: 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. Cooks' note:Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.
