Provençal Vegetable Soup with Pistou
Classic French summer soup with fresh basil sauce
Ingredients
Instructions
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Prepare the vegetablesWash and dice all the vegetables (onions, carrots, celery, zucchini, leeks, tomatoes, and potatoes) into uniform, bite-sized pieces to ensure even cooking.
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Sauté the base vegetablesHeat olive oil in a large soup pot over medium heat. Add the onions, carrots, celery, and leeks. Sauté for about 8-10 minutes until the vegetables begin to soften but not brown.
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Build the soupAdd the zucchini, tomatoes, and potatoes to the pot. Stir well to combine all vegetables. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer.
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Add the beansAfter the soup has been simmering for about 15 minutes, add both the canned white beans and the fresh green beans. Continue to simmer for another 15-20 minutes until all vegetables are tender.
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Make the pistouWhile the soup is simmering, prepare the pistou. In a food processor or mortar and pestle, combine the fresh basil leaves and garlic. Process until finely chopped. Add the Parmesan cheese and process again until well combined. If needed, add a few tablespoons of olive oil to create a thick paste.
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Season and serveRemove the bay leaf from the soup. Taste and adjust seasoning with salt and pepper as needed. Ladle the hot soup into bowls and add a generous dollop of pistou on top of each serving, allowing diners to stir it in themselves.
Nutritional Information
285
Calories
per serving
12
Protein
g per serving
38
Carbohydrates
g per serving
10
Total Fat
g per serving
2.5
Saturated Fat
g per serving
8
Fiber
g per serving
12
Sugar
g per serving
780
Sodium
mg per serving
35
Vitamin C
% of daily value
15
Iron
% of daily value
Provençal Vegetable Soup with Pistou is Also Known As
Soupe au Pistou, Provençal Basil Soup, French Vegetable Soup or Pistou Soup
