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Provencal Vegetable Soup With Pistou

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“In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. Pistou posted separately.”
1hr 36mins

Ingredients Nutrition


  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.

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