Summer Vegetable Soup With Pistou

Ingredients

• 1 lb. cherry tomatoes, halved
• 1 ear of corn, shucked, kernels removed (about 1 cup)
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 5 large thyme sprigs, divided
• 1 small fennel bulb, fronds removed, finely chopped
• 2 medium leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise
• 4 garlic cloves, finely chopped
• 1 fresh or dried bay leaf
• 8 cups low-sodium vegetable or chicken broth
• ¾ cup pearl barley or farro
• 6 oz. green beans, trimmed, cut into 2" pieces
• 1 medium zucchini, quartered lengthwise, cut crosswise into ½" pieces
• 1 bunch mature spinach, stems removed, leaves thinly sliced (about 2 cups)
• 1 cup (packed) finely chopped basil
• 2 Tbsp. finely chopped chives
• 2 Tbsp. finely chopped mint
• 4 Tbsp. (or more) extra-virgin olive oil
• 2 Tbsp. finely grated Pecorino Romano, plus more for serving
• 1 tsp. finely grated lemon zest

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag