Easy recipe Provençal Vegetable Soup ()

how to make Provençal Vegetable Soup (), fresh Provençal Vegetable Soup (), Provençal Vegetable Soup () recipes, recipe Provençal Vegetable Soup (), easy Provençal Vegetable Soup () recipe, best Provençal Vegetable Soup () recipe, homemade Provençal Vegetable Soup (), simple Provençal Vegetable Soup () recipe, cooking Provençal Vegetable Soup (), cook Provençal Vegetable Soup (), recipe for Provençal Vegetable Soup (), how to cook a Provençal Vegetable Soup (), what to cook with Provençal Vegetable Soup (), recipe for cooked Provençal Vegetable Soup (), Provençal Vegetable Soup () recipe easy

about one large leek (white and pale green parts only), and thinly sliced (about two cups)about one celery rib, cut into about one/about two-inch piecesabout one large, carrot (Recipes by ingridients carrot) cut into about one/about two-inch piecesabout one garlic clove, finely choppedabout one large thyme sprigabout two tablespoons extra-virgin olive oilabout one/about two pound boiling potatoes, peeled and cut into about one/about two-inch piecesabout one/about two pound Swiss chard, stems cut into about one/about two-inch pieces and leaves coarsely choppedeight cups waterabout two cups thawed frozen (fresh soybeans)about one/about two pound, zucchini (Recipes by ingridients zucchini) cut into about one/about two-inch piecesone quarter pound green beans, trimmed and cut into about one-inch piecesthree/four cup medium pasta shellsabout one small tomatoabout one cup packed basil (Recipes by ingridients basil) leavesabout one/about two cup packed flat-leaf parsley leavesabout two garlic cloves, finely choppedabout two tablespoons extra-virgin olive oilabout one cup coarsely grated Gruyère (three ounces)Accompaniment: grilled baguette slices brushed with olive oil. .