Provençal Vegetable Soup (

• 1 large leek (white and pale green parts only),
• 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
• (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
• 2 tablespoons extra-virgin olive oil
• 1 cup coarsely grated Gruyere (3 ounces)
• Accompaniment: grilled baguette slices brushed with olive oil

1. Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
2. Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
3. Stir in
4. , zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
5. Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then puree with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
6. Remove soup from heat and stir in half of
7. and salt and pepper to taste. Serve soup with remaining
8. .

only, celery, carrot, garlic, thyme, extravirgin olive oil, boiling potatoes, swiss chard, water, zucchini, green beans, pasta shells, tomato, basil, parsley, garlic, extravirgin olive oil, gruyuere, accompaniment

Taken from www.epicurious.com/recipes/food/views/provencal-vegetable-soup-em-soupe-au-pistou-em-352831 (may not work)