Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Provencal Vegetable Soup Recipe
    Lost? Site Map

    Provencal Vegetable Soup

    1/1 Photo of Provencal Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    pattikay in L.A.'s Note:

    From Barefoot in Paris, posted for ZWT III, France. NOTE: The recipe calls for 1 Cup Pistou, which can be found here - Barefoot Contessa's Pistou (the recipe editor wouldn't accept it as an ingredient)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      heat the olive oil in a large stockpot, add the onions, and sauté over low heat for 10 min or till the onions are translucent.
    2. 2
      Add the leeks, potatoes, carrots, salt and pepper and sauté over med heat for another 5 minutes add the chicken stock and saffron, bring to a boil then simmer uncovered for 30 min or till all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer and cook for 15 more minutes.
    3. 3
      To serve whisk ¼ cup of the pistou (see note above) into the hot soup, then season to taste.
    4. 4
      Depending on the saltiness of your chicken stock, you may need to add up to another T of salt.
    5. 5
      Serve with parmesan and more pistou.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on April 02, 2008


      Excellent soup! Even DD loved it. I made it almost as written. I didn't have enough carrots so added frozen mixed veggies. I couldn't find French haricots vert so used frozen whole green beans. I served it with Barefoot Contessa's Pistou.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2007


      This was pretty good. I couldn't find leeks at the store, so I added a little celery instead, and I wasn't sure that the full 3 qts of stock was going to fit in my stockpot with everything else, so I waited until I put the beans and spaghetti in to add the last quart, good thing I did 'cause I was about 1 cup short of everything fitting. This makes a ton. Between 5 adults we ate about half of it, so I would halve the recipe if I make it again. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Provencal Vegetable Soup

    Serving Size: 1 (579 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 426.8
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 2.3 g
    Cholesterol 14.3 mg
    Sodium 2482.4 mg
    Total Carbohydrate 64.6 g
    Dietary Fiber 6.2 g
    Sugars 15.0 g
    Protein 18.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes