0269kcal[8.7][10/10] Provençal Vegetable Soup

Name: *0269kcal[8.7][10/10]* Provençal Vegetable Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Mediterranean
Ingredients: ½ cup basil leaves (fresh); 30g Parmesan cheese (1/2 cup, grated); ⅓ cup extra-virgin olive oil; 1 garlic clove (minced); 1 tbsp 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 (to taste); Pepper (to taste); 2 garlic cloves (minced); 3 cups vegetable broth; 3 cups water; ½ cup orecchiette; 230g haricots verts (trimmed and cut into ½-inch lengths); 1 can (430g) cannellini beans (or navy beans, rinsed); 1 small zucchini (halved lengthwise, seeded, and cut into ¼-inch pieces); 1 large tomato (cored, seeded, and chopped)

3 steps

Prep:15minCook:20min

The Complete Mediterranean Cookbook. Highlighting the fresh flavors of Provençal cuisine, soupe au pistou is a classic French soup composed of seasonal vegetables, creamy white beans, and fragrant herbs. Celebrating colorful, early-summer produce, this soup needed to be chock-full of vegetables and simple to prepare. Leeks, green beans, and zucchini all made the cut; we liked their summery flavors and varying shades of green. Traditional recipes use water for the base, but supplementing the water with vegetable broth promised a more rounded, flavorful base; we cooked orecchiette directly in the broth so that the starch from the pasta would give it more body. Canned white beans tasted great and were far more convenient than long-soaking dried beans. This soup is always served with a dollop of pistou, France’s answer to pesto, and to make ours we simply whirled basil, Parmesan, olive oil, and garlic in a food processor. If you cannot find haricots verts (thin green beans), substitute regular green beans and cook them for an extra minute or two. You can substitute small shells or ditalini for the orecchiette (the cooking times may vary slightly). Serve with Garlic Toasts or crusty bread.

Updated at: Wed, 16 Aug 2023 15:58:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories270.5 kcal (14%)

Total Fat17.2 g (25%)

Carbs21.5 g (8%)

Sugars4.6 g (5%)

Protein7.9 g (16%)

Sodium571.9 mg (29%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Pistou

½ cupbasil leaves

fresh

30gParmesan cheese

grated

⅓ cupextra-virgin olive oil

1garlic clove

minced

Soup

1 Tbspextra-virgin olive oil

1leek

white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly

1celery rib

cut into 1/2-inch pieces

1carrot

peeled and sliced 1/4 inch thick

3 cupsvegetable broth

3 cupswater

½ cuporecchiette

230gharicots verts

trimmed and cut into 1/2-inch lengths

1 x 430gcannellini beans

can, or navy beans, rinsed

1zucchini

small, halved lengthwise, seeded, and cut into 1/4-inch pieces

1tomato

large, cored, seeded, and chopped

Instructions

The Pistou

Step 1

Process all ingredients in food processor until smooth, about 15 seconds, scraping down sides of bowl as needed. (Pistou can be refrigerated for up to 4 hours.)

The Soup

Step 2

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.

Step 3

Stir in pasta and simmer until slightly softened, about 5 minutes. Stir in haricots verts and simmer until bright green but still crunchy, about 3 minutes. Stir in cannellini beans, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes. Season with salt and pepper to taste. Serve, topping individual portions with pistou.