Provençal Vegetable Soup ( Recipe

Name: Provençal Vegetable Soup (
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek (white and pale green parts only),; and thinly sliced (2 cups); 1 celery rib, cut into 1/2-inch pieces; 1 large carrot, cut into 1/2-inch pieces; 1 garlic clove, finely chopped; 1 large thyme sprig; 2 tablespoons extra-virgin olive oil; 1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces; 1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped; 8 cups water; 2 cups thawed frozen; (fresh soybeans); 1/2 pound zucchini, cut into 1/2-inch pieces; 1/4 pound green beans, trimmed and cut into 1-inch pieces; 3/4 cup medium pasta shells; 1 small tomato; 1 cup packed basil leaves; 1/2 cup packed flat-leaf parsley leaves; 2 garlic cloves, finely chopped; 2 tablespoons extra-virgin olive oil; 1 cup coarsely grated Gruyere (3 ounces); Accompaniment: grilled baguette slices brushed with olive oil

Servings: persons

1 large leek (white and pale green parts only),
and thinly sliced (2 cups)
1 celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 garlic clove, finely chopped
1 large thyme sprig
2 tablespoons extra-virgin olive oil
1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
8 cups water
2 cups thawed frozen
(fresh soybeans)
1/2 pound zucchini, cut into 1/2-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
3/4 cup medium pasta shells
1 small tomato
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 cup coarsely grated Gruyere (3 ounces)
Accompaniment: grilled baguette slices brushed with olive oil

1
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.
2
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.
3
Stir in
4
, 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.
5
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then puree with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
6
Remove soup from heat and stir in half of
7
and salt and pepper to taste. Serve soup with remaining
8
.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large leek (white and pale green parts only),, and thinly sliced (2 cups), 1 celery rib, cut into 1/2-inch pieces, 1 large carrot, cut into 1/2-inch pieces, and more.

Yes, Provençal Vegetable Soup ( falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provençal Vegetable Soup (

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