1/1 Photo of Soupe Au Pistou - Provençal Vegetable Soup
Random Rachel's Note:
Full of summer garden vegetables this soup uses a pistou (basil-and-parsley sauce) for nice herbal flavor. It sounds like any mix of fresh garden veggies would work with the pistou - perfect for the random small handfuls of veggies that come out of a small garden. From Epicurious by Ruth Cousino
My Private Note
Units: US | Metric
- 1 large leek, washed and thinly sliced (2 cups)
- 1 celery rib, sliced
- 1 large carrot, sliced thinly
- 1 garlic clove, finely chopped
- 1 large thyme, sprig
- 2 tablespoons extra-virgin olive oil
- 1/2 lb boiling potato, diced
- 1/2 lb swiss chard, coarsely chopped
- 8 cups water
- 1/2 lb zucchini, cut into 1/2-inch pieces
- 1/4 lb green beans, trimmed and cut into 1-inch pieces
- 3/4 cup medium pasta shell
- 1Wash and slice the vegetables. Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
- 2Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
- 3Stir in zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
- 4Meanwhile make pistou:.
- 5Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
- 6Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou, and crispy toasted bread.
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Nutritional Facts for Soupe Au Pistou - Provençal Vegetable Soup
Serving Size: 1 (555 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 264.4
- Calories from Fat 132
- Total Fat 14.6 g
- Saturated Fat 4.5 g
- Cholesterol 16.5 mg
- Sodium 152.0 mg
- Total Carbohydrate 25.5 g
- Dietary Fiber 3.8 g
- Sugars 4.6 g
- Protein 9.6 g
The following items or measurements are not included: