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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
Proteins
Cuisines

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 (37)
Gluten-free (2)
Paleo (7)
Vegetarian (9)

Most Helpful

Used spicy Italian sausage and home made vegetable broth. This soup was amazing! If I could give more stars, I would.

By: Katrina
Posted: Jun 09, 2022
Diet: Paleo
1 Helpful

22 reviews

So good! Along with chicken broth, I added leftover slow cooker pork liquid from pulled pork, and a package of ground pork with my own added Italian sausage spices. The whole soup was a flavour explosion! I ran out of basil so I didn’t get the pistou made, but it didn’t need it.

By: Teresa
Posted: Aug 24, 2022
Diet: Paleo
0 Helpful

This was very good. Cheated and used pesto. Used orzo, but a larger pasta probably would have been better. Would probably like it better as a spring or fall soup.

By: Barbie
Posted: Jul 20, 2022
Diet: Original
0 Helpful

Flavorful, and easy to make, I swapped out the pasta and used rice. It could use a little more spices. I will make this again early fall. Overall the soup was enjoyable, but I wish chilled soups were posted instead of hot ... it's a beautiful summer!

By: Belinda
Posted: Jul 19, 2022
Diet: Gluten-free
0 Helpful

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