Provencal Vegetable Soup With Pistou - cooking recipe

Ingredients

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

Preparation

In a big soup pot, heat oil over medium heat.
Add in onion; saute until softened, about 6 minutes.
Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
Add in wine and cook until reduced by half, about 5 minutes.
Add in stock and potatoes; bring to a boil.
Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
Stir in lemon juice.
Taste and adjust seasoning with salt and pepper, if necessary.
Ladle into heated bowls and garnish each with a dollop of pistou.