Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Provencal Vegetable Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 This soup is flavorful and satisfying, yet still very healthy. Ingredients ¾ cup dried navy beans 4 leeks (½ pounds), white and light-green parts only 1 teaspoon olive oil 1 medium clove garlic, peeled and thinly sliced 1 medium clove garlic, peeled and thinly sliced 2 tablespoons coarsely chopped flat-leaf parsley ̇ teaspoon finely chopped rosemary leaves ½ teaspoon finely chopped thyme leaves 2 large carrots, peeled and cut into ̇-inch dice 2 medium all-purpose potatoes, peeled and cut into ̇-inch dice ¼ teaspoon freshly ground pepper 8 cups homemade or low-sodium canned chicken stock, skimmed of fat 1 teaspoon salt ¼ cup finely grated Gruyere cheese 6 half-inch-thick slices country-style bread ½ pound fresh spinach, washed, stemmed, and sliced into ¼-inch strips ¼ cup fresh chervil, for garnish Directions Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator. Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside. In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns. Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt. Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes. . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast. Cook's Notes The beans can be quick-soaked instead ofsoaked overnight: Bring to a boil in asaucepan of water; boil for one minute, thenlet stand in the liquid for one hour. Print