Provençal Vegetable Soup with Pistou

1 Servings

A light and flavorful Provençal vegetable soup featuring seasonal vegetables, white beans, and a delicious garlic pistou (French pesto equivalent). This summer soup is garnished with a homemade pistou made from oil, garlic, basil, and Parmesan cheese.

Ingredients

Extra Virgin Olive Oil4 tbsp, divided (1 tablespoon for cooking + 1 teaspoon for pistou)

(20g)

Carrots, raw1 pieces, carrot, peeled and cut into 1/4-inch pieces

(150g)

Leeks, (bulb and lower leaf-portion), raw1/2 leek, white and light green parts only, sliced 1/2 inch thick and washed thoroughly

(100g)

Coarse Kosher Saltto taste

(0g)

Ground black pepperto taste

(0g)

GARLIC3 tsp, garlic cloves, minced, divided (2/3 for cooking + 1 teaspoon for pistou)

(15g)

VEGETABLE BROTH1 1/2 cup

(360g)

Water1 1/2 cup

(360g)

GREEN BEANS3 ounces, trimmed and cut into 1/2-inch lengths

(85g)

ZUCCHINI1 small zucchini, quartered lengthwise and sliced 1/4 inch thick

(150g)

CANNELLINI BEANS1/4 cup, canned cannellini or navy beans, rinsed

(60g)

Italian plum tomatoes1 plum tomato, cored and chopped

(100g)

BASIL2 tbsp, chopped

(6g)

Parmesan & Romano Cheese2 tbsp, grated

(6g)

Instructions

Step-by-step guide

1
Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. Add carrot, leek, and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in two-thirds of garlic and cook until fragrant, about 30 seconds.
Timer: 5m
2
Stir in broth and water and bring to simmer. Stir in green beans and simmer until bright green but still crunchy, about 5 minutes. Stir in zucchini, beans, and tomato and continue to simmer until vegetables are tender, about 3 minutes.
Timer: 5m
3
Combine remaining 1 teaspoon oil, remaining garlic, basil, and Parmesan in bowl and season with pepper to taste. Season soup with salt and pepper to taste. Top individual portions with basil mixture before serving.