Provencal Vegetable Soup
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.
- Garlic - 2 cloves , peeled
- Cheese, parmesan - 1 oz , chopped
- Basil leaves, fresh - 1 1/2 oz
- Oil, olive - 1/4 cup
- 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
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)
Beans - Drain and rinse.
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.
Pour stock over leeks and add parmesan rind. Bring to a simmer.
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.
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.
Remove soup from heat and stir in lemon juice. Remove and discard parmesan rind. Taste soup and season with some salt and pepper.
Ladle soup into bowls. Stir pistou into each bowl at the table. Enjoy!