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Provencal Vegetable Soup

111 faves
Nutrition per serving    (USDA % daily values)
CAL
930
FAT
129%
CHOL
22%
SOD
94%

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Infindo Build   •  31 Oct   •  Report
Nice
Infindo Build   •  31 Oct   •  Report
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Ingredients for 6 servings

12 green beans, trimmed and cut into 1/2-inch pieces

6 garlic cloves, minced

4 small sprigs fresh thyme

6 to 8 ounces fresh creamy goat cheese

6 medium garlic cloves, peeled

3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice

salt

30 fresh basil leaves, washed and dried

1 teaspoon whole black and white peppercorns

4 tablespoons olive oil

2 medium yellow summer squash, cut into 1/2-inch dice

4 small sprigs fresh parsley

1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice

4 to 6 tablespoons extra-virgin olive oil

2 medium zucchini, cut into 1/2-inch dice

2 stalks celery, cut into 1/2-inch dice

6 to 8 slices french bread, about 1/4-inch thick

8 cups chicken stock

olive oil

2 medium carrots, peeled and cut into 1/2-inch dice

6 ripe tomatoes, peeled, seeded, and chopped

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