Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Provençal Vegetable Soup (Soupe au Pistou)
http://www.epicurious.com/recipes/food/views/Proven-al-Vegetable-S...
Like
Ingredients
categorized
original
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
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)
Ingredients
categorized
original
Produce
Basil, packed leaves
(
1
cup
)
Carrot, large
(
1
)
Celery, rib
(
1
)
Edamame, frozen
(
2
cups
)
Flat-leaf parsley, packed leaves
(
1/2
cup
)
Green beans
(
1/4
pound
)
Potatoes
(
1/2
pound
)
Swiss chard, stems
(
1/2
pound
)
Thyme, large sprig
(
1
)
Tomato, small
(
1
)
Zucchini
(
1/2
pound
)
Cooking & Baking
Garlic clove
(
3
)
Olive oil, extra-virgin
(
4
tablespoons
)
Pasta & Grains
Pasta shells, medium
(
3/4
cup
)
Drinks
Water
(
8
cups
)
Dairy
Gruyere
(
1
cup
)
Other
1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
All 4,624 recipes
Social Stats
45.9
Rating
1-100
11
Tweets
33
Facebook
Likes
28
StumbleUpon
Views
27
PinterestPins
Recipe Stats
Published May 1, 2009 (3 years ago).
9 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API