Provencal Vegetable Soup With Pistou

READY IN: 1hr 36mins
Recipe by ratherbeswimmin

In '300 Sensational Soups' by Carla Snyder and Meredith Deeds. Pistou posted separately.

Top Review by tickledsassy

Exquisite! Super fresh tasting, filling and so healthy. Summer in a bowl. Left off the pistou.

Ingredients Nutrition


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

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