Provencal Vegetable Soup With Pistou

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. recipe #449071 posted separately."

 

• Ready In: 1hr 36mins
• Ingredients: 18
• Serves: 8

ingredients

• 59.14 ml olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 leeks, white and light green pars only, thinly sliced
• 2 garlic cloves, minced
• 1 stalk celery, chopped
• 4.92 ml dried thyme
• 4.92 ml salt
• fresh ground black pepper
• 236.59 ml dry white wine
• 1419.54 ml chicken stock or 1419.54 ml vegetable stock
• 10 small new potatoes, quartered
• 396.89 g can navy beans, drained and rinsed
• 10 asparagus spears, trimmed and sliced
• 2 summer squash or 2 zucchini, chopped
• 473.18 ml chopped Baby Spinach
• 236.59 ml frozen peas, thawed
• 9.85 ml fresh lemon juice

directions

1. In a big soup pot, heat oil over medium heat.
2. Add in onion; saute until softened, about 6 minutes.
3. Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
4. Add in wine and cook until reduced by half, about 5 minutes.
5. Add in stock and potatoes; bring to a boil.
6. Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
7. Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
8. Stir in lemon juice.
9. Taste and adjust seasoning with salt and pepper, if necessary.
10. Ladle into heated bowls and garnish each with a dollop of pistou.

Reviews

[Sassy J]

Exquisite! Super fresh tasting, filling and so healthy. Summer in a bowl. Left off the pistou.