Provençal Vegetable Soup

A good summer soup that will remind you of France. The Pistou might seem finicky, but it really adds to the taste and is worth the extra time.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put navy beans in an Instant Pot with 2 qts water, then process on high pressure for 35 min. Do a quick release. Drain beans, then put back into the Instant Pot with 2 qts water and herbs d Provence. Process for 35 min on high pressure. Let the pressure release but leave beans and their liquid in the pot to keep warm until you add them to the soup.

Step 2

Meanwhile, on the stove, heat oil in a soup pot or Dutch oven. Add onion and leek and cook 5 min, or until soft.

Step 3

Add the celery, carrots, and garlic. Cook, covered, for 10 min. Stir occasionally.

Step 4

Add potatoes, green beans, and water, the season with salt and pepper. Bring to the boil, skimming any foam that rises to the surface. Reduce heat, cover and simmer 10 min.

Step 5

Add zucchini, tomatoes, and peas. Add the cooked navy beans and their cooking liquid. Simmer 25-30 min, or until vegetables are tender. Add spinach and simmer 5 min more.

Step 6

Put garlic, fresh basil leaves, and Parmesan cheese in a food processor. Blend until smooth. With the machine running, slowly add the olive oil through the feed tube.

Step 7

To serve, ladle soup into bowls, top with a spoonful of Pistou and garnish with fresh basil.