Provencal Sausage and Vegetable Soup
with pistou
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: Sun-dried tomatoes add rich umami flavor to the soup in a short amount of time.
Ingredients
- Garlic - 2 cloves , peeled
- 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
- Oil, olive - 1 Tbsp
- Sausage, Italian - 12 oz
- Stock, any type - 5 cups
- Lemon juice - 1 tsp
Prep
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Make pistou - (Skip if made ahead for Monday.) Peel garlic cloves. Place 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)
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Leeks / Carrots / Green Beans / Sun-dried tomatoes - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make
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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.
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Add sausage and saute, breaking sausage apart, until cooked through, ~5 minutes more.
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Pour stock over leeks and sausage. Bring to a simmer.
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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.
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Remove soup from heat and stir in lemon juice. Taste soup and season with some salt and pepper.
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Ladle soup into bowls. Stir pistou into each bowl at the table. Enjoy!
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