Provencal Vegetable Soup With Pistou

Total Time: 1 hr 36 mins Preparation Time: 1 hr Cook Time: 36 mins

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 leeks, 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 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

Recipe

• 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.