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Provencal Vegetable Soup

This soup somehow manages to be both hearty and delicate, and it's an easy and delicious way to eat healthy. It feels perfect for the transition into cooler weather, when you're not quite ready for stick-to-your-ribs dishes, like chili. It's also a great way to use up end of season basil and tomatoes.

I've only slightly adapted this recipe from the original, increasing the vegetables. The pistou is the French version of pesto, which doesn't have pine nuts. Don't skip it, as it really amps up the flavor!

Besides being a great solution for "what's (healthy) for dinner and tastes good?", this is also great when you don't want to keep the clean up contained to one pot. If you can let it sit for a day, the flavors will be even better!

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