1 / 1
Provençal Vegetable Soup
Sweet basil, sharp Parmesan, and rich olive oil blend into a vibrant pistou that transforms this rustic vegetable soup into something extraordinary. You'll simmer a garden's worth of fresh produce, including leeks, zucchini, carrots, and green beans, alongside tender cannellini beans and short pasta. The broth builds deep, savory flavor as it bubbles away on the stove. Swirling that bright, herbaceous paste into your bowl right before eating elevates the entire dish. It's a hearty, nourishing meal that celebrates simple ingredients.
Equipment
- Food processor
- Dutch oven
- Stovetop
Ingredients
- ¾ cup fresh basil leaves
- 1 ounce Parmesan cheese, grated (½ cup)
- ⅓ cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 tablespoon extra-virgin olive oil
- 1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
- 1 celery rib, cut into ½-inch pieces
- 1 carrot, peeled and sliced ¼ inch thick
- Salt and pepper
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 3 cups water
- ½ cup orecchiette or other short pasta
- 8 ounces haricots verts or green beans, trimmed and cut into ½-inch lengths
- 1 (15-ounce) can cannellini or navy beans
- 1 small zucchini, halved lengthwise, seeded, and cut into ¼-inch pieces
- 1 large tomato, cored, seeded, and cut into ¼-inch pieces
- 1. For the pistou: Process all ingredients in food processor until smooth, scraping down sides of bowl as needed, about 15 seconds. (Pistou can be refrigerated for up to 4 hours.)
- 2. For the soup: Heat oil in Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and ½ teaspoon salt and cook until vegetables are softened, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and water and bring to simmer.
Instructions
- 1Blend the fresh basil, grated Parmesan, one-third cup of olive oil, and one minced garlic clove in a food processor until smooth to create the pistou. Set it aside.
- 2Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the sliced leek, celery, carrot, and a half teaspoon of salt. Cook for 8 to 10 minutes until the vegetables soften. Building this flavor base slowly ensures a richer broth.
- 3Stir in the remaining minced garlic and cook for 30 seconds until fragrant. Pour in the vegetable broth and three cups of water, then bring the liquid to a simmer.
- 4Add the pasta and simmer for 5 minutes. Toss in the green beans and simmer for another 3 to 5 minutes until they're bright green but still crisp.
- 5Pour in the cannellini beans along with their liquid, the diced zucchini, and the chopped tomato. The bean liquid adds body and slight thickness to the soup. Simmer for about 3 minutes until the pasta and all the vegetables are completely tender.
- 6Taste the broth and adjust the seasoning with salt and pepper. Ladle the hot soup into bowls and top each serving with a generous spoonful of the basil pistou.
Notes
- Prep tip: Wash the sliced leeks thoroughly in a bowl of cold water to remove any hidden grit before cooking.
- Make ahead: The pistou can be blended and refrigerated for up to 4 hours before serving.
- Storage: Keep leftover soup in an airtight container in the fridge for up to 4 days. Store the pistou separately so it stays bright green.
Recipe Details
About the Author
