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. ---------------------------------------------------------------------------
Nutrition
Ingredients
