PROVENCAL VEGETABLE SOUP WITH PISTOU

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Provencal Vegetable Soup With Pistou image

Make and share this Provencal Vegetable Soup With Pistou recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 1h36m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1 onion, chopped
2 carrots, chopped
2 leeks, white and light green pars only, thinly sliced
2 garlic cloves, minced
1 stalk celery, chopped
1 teaspoon dried thyme
1 teaspoon salt
fresh ground black pepper
1 cup dry white wine
6 cups chicken stock or 6 cups vegetable stock
10 small new potatoes, quartered
1 (14 ounce) can navy beans, drained and rinsed
10 asparagus spears, trimmed and sliced
2 summer squash or 2 zucchini, chopped
2 cups chopped Baby Spinach
1 cup frozen peas, thawed
2 teaspoons fresh lemon juice

Steps:

  • In a big soup pot, heat oil over medium heat.
  • Add in onion; saute until softened, about 6 minutes.
  • Add in carrots, leeks, garlic, celery, thyme, salt and pepper; saute until vegetables start to soften, about 5 minutes.
  • Add in wine and cook until reduced by half, about 5 minutes.
  • Add in stock and potatoes; bring to a boil.
  • Decrease heat and simmer until potatoes are almost tender, about 15 minutes.
  • Add in beans, asparagus, squash, spinach, and peas; simmer until vegetables are tender, about 5 minutes.
  • Stir in lemon juice.
  • Taste and adjust seasoning with salt and pepper, if necessary.
  • Ladle into heated bowls and garnish each with a dollop of pistou.

Nutrition Facts : Calories 448, Fat 9.8, SaturatedFat 1.7, Cholesterol 5.4, Sodium 743.6, Carbohydrate 70.6, Fiber 13.6, Sugar 10.2, Protein 16.6

*** Explore more Provencal Vegetable Soup With Pistou Recipes »

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