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)