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Provençal Vegetable Soup
This classic Provençal vegetable soup is a comforting bowl packed with fresh produce and hearty beans. It combines leeks, carrots, zucchini, and green beans, made even more satisfying with short pasta and tender cannellini beans. A homemade basil and Parmesan pistou is stirred in right before eating, adding a bright, herbaceous finish to the savory broth. Serve this wholesome dish for a cozy weeknight dinner or a relaxed weekend lunch.
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, then set it aside. In a large pot, heat a tablespoon of olive oil over medium heat and cook the sliced leek, celery, carrot, and a pinch of salt for 8 to 10 minutes until soft. Stir in the remaining minced garlic for 30 seconds, then pour in the vegetable broth and three cups of water. Bring the liquid to a simmer, add the pasta, and cook for 5 minutes. Toss in the green beans and simmer for another 3 to 5 minutes until they are bright green but still crisp.
- 2Pour in the cannellini beans along with their liquid, the diced zucchini, and the chopped tomato. Continue to simmer the soup for about 3 minutes until the pasta and all the vegetables are completely tender. Taste the broth and adjust the seasoning with salt and pepper as needed.
- 3Ladle the hot soup into individual bowls. Top each serving with a large spoonful of the prepared basil pistou before eating.