Provencal Vegetable Soup With Pistou

• 1/4 cup olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 leeks, white and light green pars only, thinly sliced
• 2 garlic cloves, minced
• 1 stalk celery, chopped
• 1 teaspoon dried thyme
• 1 teaspoon salt
• fresh ground black pepper
• 1 cup dry white wine
• 6 cups chicken stock or 6 cups vegetable stock
• 10 small new potatoes, quartered
• 1 (14 ounce) can navy beans, drained and rinsed
• 10 asparagus spears, trimmed and sliced
• 2 summer squash or 2 zucchini, chopped
• 2 cups chopped Baby Spinach
• 1 cup frozen peas, thawed
• 2 teaspoons fresh lemon juice

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.

olive oil, onion, carrots, leeks, garlic, celery, thyme, salt, fresh ground black pepper, white wine, chicken stock, potatoes, navy beans, summer, spinach, frozen peas, lemon juice

Taken from www.food.com/recipe/provencal-vegetable-soup-with-pistou-449426 (may not work)