Provençal Vegetable Soup (Soupe Au Pistou)

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
306
FAT
56%
CHOL
21%
SOD
16%

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Ingredients for 6 servings

1 large leek (white and pale green parts only), washed 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 edamame (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

1 cup coarsely grated Gruyère (3 ounces)

Accompaniment: grilled baguette slices brushed with olive oil

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