It’s time in Provence for that popular soup full of fresh garden vegetables with the addition of a dollop of a garlic/basil sauce on top. I would say that it is easy to make but time consuming. I needed a sous chef to chop up everything but didn’t have one.

Provencal Vegetable Soup (Soupe au Pistou)

1 1/2 cups fresh fava beans or 3/4 cup dried navy beans
1/2 tsp herbes de Provence
2 garlic cloves finely chopped
1 tbsp olive oil
1 onion finely chopped
2 small leeks finely sliced
1 clerey stalk finely sliced
2 carrots finely diced
2 small potatoes finely diced
4 ounces green beans
5 cups water
2 small zucchini finely chopped
3 medium tomatoes chopped
1 cup peas, fresh or frozen
handful of spinach leaves cut into ribbons
For the Pistou:
2 garlic cloves finely chopped
1/2 cup basil leaves
4 tbsp grated Parmesan cheese
4 tbsp olive oil.

Cook the beans in just enough water to cover adding herbes de provence. If fresh about 10 minutes, if hard probably about one hour. Set aside.
In large saucepan heat the oil, add onions and leeks and cook until soft. Add the celery, carrots and other garlic clove. Cook covered for 10 minutes, stirring.
Add the potatoes, green beans, water, bring to a boil, then reduce heat and simmer for 10 mintues. Add the zucchini, tomatoes and peas together with the beans and their liquid. Simmer for 30 minutes. Keep checking the vegetables as it is easy to overcook. Add the spinach and simmer for 5 minutes. Season the soup and top with a spoonful of pistou into each bowl.

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