Cooked - Provençal Vegetable Soup (soupe Au Pistou)

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rich-insurance12

Provençal Vegetable Soup (soupe Au Pistou)

6.0

¾ cup fresh basil leaves

1 ounce Parmesan cheese, grated (½ cup)

⅓ cup extra-virgin olive oil

1 garlic clove, minced

1 tablespoon extra-virgin olive oil

1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly

1 celery rib, cut into ½-inch pieces

1 carrot, peeled and sliced ¼ inch thick

Salt and pepper

2 garlic cloves, minced

3 cups vegetable broth

3 cups water

½ cup orecchiette or other short pasta

8 ounces haricots verts or green beans, trimmed and cut into ½-inch lengths

1 (15-ounce) can cannellini or navy beans

1 small zucchini, halved lengthwise, seeded, and cut into ¼-inch pieces

1 large tomato, cored, seeded, and cut into ¼-inch pieces

Process all ingredients in food processor until smooth, scraping down sides of bowl as needed, about 15 seconds. (Pistou can be refrigerated for up to 4 hours.)
Heat oil in large Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and ½ teaspoon salt and cook until vegetables are softened, 8 to 10 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Stir in broth and water and bring to simmer.
Stir in pasta and simmer until slightly softened, about 5 minutes.
Stir in haricots verts and simmer until bright green but still crunchy, 3 to 5 minutes.
Stir in cannellini beans and their liquid, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes.
Season with salt and pepper to taste.
Serve, topping individual portions with generous tablespoon pistou.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 3 weeks ago

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