Soupe Au Pistou - Provencal Vegetable Soup Recipe

Name: Soupe Au Pistou - Provencal Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large leek, washed and thinly sliced (2 cups); 1 celery rib, sliced; 1 large carrot, sliced thinly; 1 garlic clove, finely chopped; 1 large thyme, sprig; 2 tablespoons extra-virgin olive oil; 12 lb boiling potato, diced; 12 lb swiss chard, coarsely chopped; 8 cups water; 12 lb zucchini, cut into 1/2-inch pieces; 14 lb green beans, trimmed and cut into 1-inch pieces; ¾ cup medium pasta shell; 1 small tomatoes; 1 cup packed basil leaves; ½ cup packed flat leaf parsley; 2 garlic cloves, finely chopped; 2 tablespoons extra-virgin olive oil; 1 cup coarsely grated swiss cheese (about 1/2 lb)

Servings: persons

1 large leek, washed and thinly sliced (2 cups)
1 celery rib, sliced
1 large carrot, sliced thinly
1 garlic clove, finely chopped
1 large thyme, sprig
2 tablespoons extra-virgin olive oil
12 lb boiling potato, diced
12 lb swiss chard, coarsely chopped
8 cups water
12 lb zucchini, cut into 1/2-inch pieces
14 lb green beans, trimmed and cut into 1-inch pieces
¾ cup medium pasta shell
1 small tomatoes
1 cup packed basil leaves
½ cup packed flat leaf parsley
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 cup coarsely grated swiss cheese (about 1/2 lb)

1
Wash and slice the vegetables.
2
Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
3
Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes.
4
Add water and bring to a boil, stirring and scraping up brown bits.
5
Stir in zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes.
6
Discard thyme sprig.
7
Meanwhile make pistou:.
8
Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides.
9
Core tomato, then puree with basil, parsley, and garlic in a food processor.
10
Add oil and cheese and blend well.
11
Remove soup from heat and stir in half of pistou and salt and pepper to taste.
12
Serve soup with remaining pistou, and crispy toasted bread.

2362

kcal

Calories

Fat

455

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 large leek, washed and thinly sliced (2 cups), 1 celery rib, sliced, 1 large carrot, sliced thinly, 1 garlic clove, finely chopped, and more.

Yes, Soupe Au Pistou - 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.

That's it — enjoy your meal!

Soupe Au Pistou - Provencal Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions