Provencal Vegetable Soup With Basil Recipe

Name: Provencal Vegetable Soup With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod; 1 small onion, peeled and stuck with clove; 1 thyme sprig; 1 bay leaf; 1 large garlic clove, halved; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 tablespoons extra-virgin olive oil; 1 medium onion, diced, about 1 cup; Salt and pepper; 1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered; 1/4 pound romano beans, in 1-inch pieces; 1/4 pound yellow wax beans; 1/2 pound zucchini or summer squash, chopped, about 2 cups; 2 cups basil leaves; 4 small garlic cloves; 1/2 cup extra-virgin olive oil; 2 ounces grated Parmigiano, plus extra for serving; Salt and pepper

Servings: persons

1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod
1 small onion, peeled and stuck with clove
1 thyme sprig
1 bay leaf
1 large garlic clove, halved
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 medium onion, diced, about 1 cup
Salt and pepper
1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered
1/4 pound romano beans, in 1-inch pieces
1/4 pound yellow wax beans
1/2 pound zucchini or summer squash, chopped, about 2 cups
2 cups basil leaves
4 small garlic cloves
1/2 cup extra-virgin olive oil
2 ounces grated Parmigiano, plus extra for serving
Salt and pepper

1
Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat.
2
Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil.
3
Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes.
4
Leave beans to cool in their own broth.
5
(May be cooked several hours or up to 1 day in advance.)
6
Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat.
7
Add diced onion, season generously with salt and pepper and stir to coat.
8
Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
9
Add potato and 2 cups water to soup pot.
10
Cover and cook until potatoes are soft, about 10 minutes.
11
Add cooked shell beans and bean broth and bring to a simmer.
12
Taste and adjust seasoning.
13
Keep warm.
14
Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute.
15
Spread out to cool on a baking sheet.
16
Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste.
17
(Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.)
18
Stir in about 1/2 cup grated cheese and season with salt and pepper.
19
(Makes about 3/4 cup.)
20
To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes.
21
Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl.
22
Pass extra grated cheese at the table.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod, 1 small onion, peeled and stuck with clove, 1 thyme sprig, 1 bay leaf, and more.

Yes, Provencal Vegetable Soup With Basil 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.

That's it — enjoy your meal!

Provencal Vegetable Soup With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions