Light Vegetable Soup With Pistachio Pistou

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2 quarts of water

1/4 cup tomato paste

3 large carrots, thickly sliced

3 medium onions, coarsely chopped

Two 2-inch wedges of green cabbage (about 6 ounces)

2 celery ribs, coarsely chopped

Trimmed stems from 1 fennel bulb

6 thyme sprigs

4 large garlic cloves, smashed


2 medium carrots, thinly sliced

1 medium parsnip, cut into 1/4-inch dice

1 large fennel bulb, stems trimmed, bulb halved, cored and thinly sliced lengthwise

1 medium onion, minced

1 small zucchini, cut into 1/4-inch dice

4 plum tomatoes, cut into 1/2-inch dice

Salt and freshly ground pepper

Pistachio Pistou

Shavings from one 2-ounce piece of Parmesan cheese

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