Provencal Vegetable Soup With Pistou

In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. Pistou posted separately.

• Ready In: 1 hr 36 mins
• Serves: 8

Ingredients

• 1⁄4 cup 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
• 1  teaspoon dried thyme
• 1  teaspoon salt
•  fresh ground black pepper
• 1  cup dry white wine
• 6  cups  chicken stock or 6  cups  vegetable stock
• 10  small new potatoes, quartered
• 1 (14 ounce) can navy beans, drained and rinsed
• 10  asparagus spears, trimmed and sliced
• 2  summer squash or 2  zucchini, chopped
• 2  cups  chopped  Baby Spinach
• 1  cup  frozen peas, thawed
• 2  teaspoons 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.