Provencal Vegetable Soup Recipe

Name: Provencal Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons good olive oil; 2 cups chopped onions (2 onions); 2 cups chopped leeks, white and light green parts (2 to 4 leeks); 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound); 3 cups 1/2-inch-diced carrots (1 pound); 1 1/2 tablespoons kosher salt; 1 teaspoon freshly ground black pepper; 3 quarts homemade chicken stock or canned broth; 1 teaspoon saffron threads; 1/2 pound haricots verts, ends removed and cut in 1/2; 4 ounces spaghetti, broken in pieces; 1 cup Pistou, recipe follows; Freshly grated Parmesan, for serving

Servings: persons

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

1
Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent.
2
Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes.
3
Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender.
4
Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
5
To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste.
6
Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt.
7
Serve with grated Parmesan cheese and more pistou.
8
4 large garlic cloves
9
1/4 cup tomato paste
10
24 large basil leaves
11
1/2 cup freshly grated Parmesan
12
1/2 cup good olive oil
13
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree.
14
With the motor running, slowly pour the olive oil down the feed tube to make a paste.
15
Pack into a container, pour a film of olive oil on top, and close the lid.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons good olive oil, 2 cups chopped onions (2 onions), 2 cups chopped leeks, white and light green parts (2 to 4 leeks), 3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound), and more.

Yes, Provencal Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Vegetable Soup

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