Ingredients for Soupe Au Pistou Provenal Vegetable Soup
- 1 leek, white and light green parts only, thinly sliced
- Celery Rib
- 1 large carrot, peeled and diced
- Garlic Clove
- Thyme
- Olive Oil
- Boiling Potato
- Swiss Chard
- 6 cups water or vegetable broth
- 2 medium zucchini, diced
- 1 cup green beans, trimmed and halved
- Medium Pasta Shell
- Tomatoes
- Basil Leaves
- Flat Leaf Parsley
- Garlic Cloves
- Swiss Cheese
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How to Make Soupe Au Pistou Provenal Vegetable Soup
- Wash and roughly chop all vegetables:
- - 1 leek, white and light green parts only, thinly sliced
- - 2 celery stalks, thinly sliced
- - 1 large carrot, peeled and diced
- - 2 cloves garlic, minced
- - 1 sprig fresh thyme
- - 2 medium potatoes, peeled and diced
- - 1 bunch Swiss chard, stems and leaves separated and chopped
- - 2 medium zucchini, diced
- - 1 cup green beans, trimmed and halved
- - 1 cup small pasta (ditalini or other small shape)
- Heat 2 tablespoons olive oil in a large (5-6 quart) pot over medium heat. Add leek, celery, carrot, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until vegetables are softened and slightly browned (10-15 minutes).
- Add potatoes and chard stems; cook for 5 minutes, stirring occasionally, until slightly softened.
- Pour in 6 cups of water or vegetable broth. Bring to a boil, stirring to scrape up any browned bits from the bottom of the pot.
- Add zucchini, green beans, pasta, chard leaves, and 1/4 teaspoon salt. Reduce heat, and simmer uncovered for 10-12 minutes, or until pasta is al dente and vegetables are tender.
- Remove thyme sprig and discard.
- While the soup simmers, prepare the pistou:
- Heat a small dry skillet over medium heat. Char 1 medium tomato on all sides until slightly blackened.
- Core the charred tomato. Combine it with 1 cup packed fresh basil leaves, 1/2 cup packed fresh parsley leaves, 2 cloves garlic, and 1/4 cup olive oil in a food processor. Blend until smooth.
- Stir in 1/4 cup grated Parmesan cheese and blend again until well combined.
- Remove the soup from heat. Stir in half of the pistou, season with salt and pepper to taste.
- Serve the soup hot, topped with the remaining pistou and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
22g
Carbs
8g
