1 slices accompaniment: grilled baguette brushed with olive oil
1 cup basil leaves packed
1 large carrots cut into 1/2-inch pieces
1 rib celery cut into 1/2-inch pieces
2 cups edamame fresh frozen thawed ( soybeans)
0.5 cup flat-leaf parsley leaves packed
1 garlic clove finely chopped
2 garlic cloves finely chopped
0.3 pound green beans trimmed cut into 1-inch pieces
3 ounces coarsely gruyère grated
1 large leek white green washed and thinly sliced (2 cups) ( and pale parts only)
2 tablespoons olive oil extra-virgin
0.8 cup shells
0.5 pound potatoes boiling peeled cut into 1/2-inch pieces
0.5 pound swiss chard coarsely chopped cut into 1/2-inch pieces and leaves
1 large thyme sprig
1 small tomatoes
8 cups water
0.5 pound zucchini cut into 1/2-inch pieces
Equipment
food processor
frying pan
pot
Directions
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.
Add potatoes and chard stems with1/2 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.
Stir in edamame, 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.
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor.
Add oil and cheese and blend well.
Remove soup from heat and stir in half of pistou and salt and pepper to taste.
Serve soup with remaining pistou.
Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.
