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Provencal Vegetable Soup: Soupe Au Pistou

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Wolfgang Puck
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soups nut free lunch french mediterranean

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Ingredients

4 tablespoons olive oil

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

6 garlic cloves, minced

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

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

8 cups chicken stock

Salt

1 teaspoon whole black and white peppercorns

4 small sprigs fresh thyme

4 small sprigs fresh parsley

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

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

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

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

6 medium garlic cloves, peeled

6 ripe tomatoes, peeled, seeded, and chopped

4 tablespoons extra-virgin olive oil (4-6 for 8 servings)

30 fresh basil leaves, washed and dried

6 slices French bread (6-8 for 8 servings), about 1/4-inch thick

Olive oil

6 ounces fresh creamy goat cheese (6-8 for 8 servings)

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