Vegetable Soup Provencal Style



  • 2 tablespoons extra virgin olive oil
  • 2 leeks, white and light green parts only, rinsed and thinly sliced
  • 2 large carrots, peeled and cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 6 cups water
  • 2 cups canned or boxed (Pomi) chopped tomatoes
  • 4 ounces green beans, ends trimmed and cut into 1-inch lengths
  • 1 zucchini, cut into 1/2-inch dice
  • 1 cup cooked or canned white cannellini (navy) beans, drained and rinsed
  • 1 cup dried orzo pasta
  • For the pistou:
  • 3 cloves garlic
  • 1 teaspoon kosher sea salt
  • 2 cups fresh basil, stems removed
  • 1/3 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

Serves 4 to 6 as a main


Vegetable Soup Makes A Hearty And Delicious Meal. Here We Add A Dollop Of French-style Pesto, Called Pistou, To Really Brighten The Soup's Flavor. Pesto And Pistou Differ In Only One Way: There Are No Pine Nuts In The French Version.

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