Active Time

　　40 min

　　Total Time

　　1 hr

　　Full of garden vegetables and pasta, this soup relies on a bright basil-and-parsley-based sauce (the pistou) for a last-minute explosion of herbal flavor.

　　

Ingredients

Makes 6 servings

　　

For soup:

1 large leek (white and pale green parts only), washed 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 edamame (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

　　

For pistou:

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 Gruyère (3 ounces)

　　Accompaniment: grilled baguette slices brushed with olive oil

　　

Make soup:

Step 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.

　　

Step 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.

　　

Step 3

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.

　　

Meanwhile make pistou:

Step 4

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.

　　

Step 5

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

　　Cooks' note:

　　Soup, without pistou, can be made 1 day ahead and chilled. Reheat before serving.