Provencal Vegetable Soup With Pistou

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READY IN: 1hr 36mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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