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Source: The Working Family's Cookbook

Here's an American rendition of a soup from the south of France.
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Serves: 6 to 8
Prep Time: 35 minutes
Cook Time: 45 minutes
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1 tablespoon olive oil
1 medium-size onion, chopped
1 small leek, including 2 inches of the green part, chopped (optional)
2 medium-size stalks celery, chopped
2 large red potatoes, chopped
2 medium-size summer squash, either crookneck, zucchini or a combination
2 medium-size carrots, peeled
1 pound tomatoes, cored
1/2 pound wax beans, green, yellow or a combination
10 cups water
1 ear corn, fresh
2 cups leafy greens, firmly packed (such as chard, spinach, kale or broccoli rabe)
1 cup lima beans, cooked
1 cup pesto

Heat the oil in a large pot over medium heat. Add the onion, leek (if using) and celery and cook for about 10 minutes until softened.

Meanwhile, cut the potatoes, squash, carrots, tomatoes and beans into small pieces.

Add the potatoes, squash, carrots, tomatoes and beans to the pot along with the water. Bring the water to the boil, reduce the heat and cook gently for 25 minutes.

Meanwhile, cut the corn from the cob. Working with 5 or 6 leaves at a time, stack the leaves of the greens, roll the stacks loosely into cigar shapes and cut the rolls into 1/4-inch-wide strips.

Add the corn and sliced greens to the pot and cook for 5 minutes longer. Add the lima beans and cook for another 5 minutes. Ladle the soup into bowls and top each serving with a spoonful of pesto.

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