Provencal Vegetable Soup – Insight Meditation Society

Ingredients

• 1/3 pound leeks – thinly sliced
• 1/3 pound celery – cut into 1/2″ pieces
• 1/3 pound carrots – cut into 1/2″ pieces
• 2 cloves garlic – finely chopped
• 1/2 teaspoon thyme
• 3 1/4 tablespoons olive oil
• 1/3 pound red potatoes – cut into 1/2″ pieces
• 1/3 pound chard – well washed, stems cut into 1/2″ pieces, leaves coarsely chopped
• 5 cups vegetable stock (or water)
• 1/3 cup navy beans – soaked overnight and cooked
• 1/3 pound zucchini – cut into 1/2″ pieces
• 1/3 pound green beans – cut into 1″ pieces
• Salt and pepper to taste
• 1/2 cup fresh basil
• 1/3 cup fresh parsley
• Romano cheese – grated