Categories: Main Dish, Soup

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

Directions

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.

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