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Provencal Vegetable Soup
with pistou

Active: 35 Total: 35

Flavorful soup is a great way to add a lot of summer vegetables to a meal. If you made pistou earlier in the week this meal should come together very fast.
Smarts: The combination of sun-dried tomatoes and parmesan cheese rind add rich umami flavor to the soup in a short amount of time. 

Tags

Ingredients

Metric
Servings:
4
Pistou:
  • Garlic - 2 cloves, peeled
  • Cheese, parmesan - 1 oz, chopped
  • Basil leaves, fresh - 1 1/2 oz
  • Oil, olive - 1/4 cup
Provencal Vegetable Soup:
  • Leeks - 2, chopped
  • Carrots - 8 oz, diced
  • Green beans - 8 oz, trimmed and diced
  • Sun-dried tomatoes in oil - 1/2 cup, drained and chopped
  • Beans, any white (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, olive - 1 Tbsp
  • Stock, any type - 6 cups
  • Cheese, parmesan (opt) - 1 rind
  • Pasta, macaroni - 2 oz (sub any small pasta shape)
  • Lemon juice - 1 tsp

Nutrition Facts

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Prep

  1. Make pistou - (Skip if made ahead for Monday.) Peel garlic cloves. Place parmesan cheese, garlic cloves, and basil leaves in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (portion for pistou) until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Leeks / Carrots / Green Beans / Sun-dried tomatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium heat. Add olive oil (portion for soup) and then leeks with some salt to heated oil. Saute until leeks are very tender, 6 to 8 minutes.

  2. Pour stock over leeks and add parmesan rind. Bring to a simmer.

  3. When stock is simmering, add sun-dried tomatoes, carrots, and green beans. Cover with a lid. Simmer, covered, until vegetables are nearly tender, ~10 minutes.

  4. Remove lid and stir in pasta. Keep soup at a low simmer and cook until pasta is tender (check the package for recommended cooking time). In the last minute of cooking, stir in beans.

  5. Remove soup from heat and stir in lemon juice. Remove and discard parmesan rind. Taste soup and season with some salt and pepper.

  6. Ladle soup into bowls. Stir pistou into each bowl at the table. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (34)
Gluten-free (1)
Paleo (4)
Vegetarian (8)

Most Helpful

Very flavorful. Used store bought pesto and added herbs de provence for additional flavor. Half the family thinks soup isn't for summer, but the other half loved it.

By: Colleen
Posted: Jun 08, 2022
Diet: Original
1 Helpful

19 reviews

Still not sure about a summer soup, but it quickly became a pasta dish as it absorbed all the broth hahaha. The pistou is nice, I guess, but I topped this soup with more Parmesan and pine nuts.

By: Caitlin
Posted: Jun 24, 2022
Diet: Vegetarian
0 Helpful

Excellent soup, froze some for later

By: Chris
Posted: Jun 18, 2022
Diet: Original
0 Helpful

Very yummy and came together very easily.

By: Rosemary
Posted: Jun 16, 2022
Diet: Original
0 Helpful

I really liked this soup, especially with the addition of pistou (I used store bought pesto). Unfortunately my family won't eat soup so they all got another Italian sandwich and I have tons of leftovers. :(

By: Angela
Posted: Jun 14, 2022
Diet: Original
0 Helpful

I wish I could take this one back. bland and chewy.

By: Nathan
Posted: Jun 14, 2022
Diet: Original
0 Helpful

Loved the flavor of the soup and the pistou! Great but-free alternative to pesto pour school lunches too.

By: Sarah
Posted: Jun 13, 2022
Diet: Original
0 Helpful