Provencal Vegetable Soup

Provencal Vegetable Soup

Yield: Makes 6, 1 1/3 cup servings


  • 1 pkg. (2/3 oz.) basil leaves
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 medium garlic clove, minced
  • Pinch of black pepper
  • 1 Tbsp. olive oil
  • 1 small leek (4 oz.), halved lengthwise and cleaned, white and light green parts sliced 1/2 inch thick
  • 1 celery rib, cut into 1/2 inch pieces
  • 1 medium carrot, peeled and sliced 1/4 inch thick
  • 1/2 tsp. salt
  • pepper to taste
  • 2 garlic cloves, minced
  • 3 cups low-sodium vegetable broth
  • 3 cups water
  • 1/2 cup orecchiette pasta or other small soup pasta
  • 1/2 pound haricots verts, trimmed and cut into 1/2 inch pieces
  • 1 small zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1 can (16 oz.) navy beans, drained and rinsed
  • 1 can (14.5 oz.) whole tomatoes, drained, chopped, and rinsed


1. For the Pistou: Process all ingredients together in food processor until pureed and smooth, about 5 minutes. Transfer to a serving bowl and set aside.

2. For the Soup: Heat oil in large soup pot over medium heat. Add leek, celery, carrots, and salt. Cook, stirring occasionally until softened, 8-10 minutes.

3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to a simmer. Stir in pasta and simmer 5 minutes. Add haricots verts and simmer until bright green but still crunchy, about 3 minutes. Add zucchini, beans, and tomatoes; simmer until all vegetables are tender, about 3 minutes longer.

4. Season with salt and pepper to taste. Ladle into soup bowls and garnish with a generous tablespoon of pistou.


Equipment needed: measuring cups and spoons, cheese grater, knife, large soup pot, bowl, wooden spoon and food processor

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