You Must Try This Provencal Vegetable Soup - Soupe au Pistou

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar richness with a higher smoke point.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Frozen peas are often more affordable and still nutritious.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can add a refreshing crunch and are usually less expensive.

Introduce the dish and ingredients, emphasizing the flexibility of the recipe.

Chop 1 onion, 3 zucchinis, 5 carrots, and 1 stalk of celery.

Heat 1/4 cup olive oil in a Dutch oven over medium heat.

Add chopped garlic (4-5 cloves), onion, carrots, and celery to the pot; stir and cook for about 10 minutes until fragrant.

Add 2 bay leaves and enough water (about 2 quarts) to cover the vegetables by an inch or two.

Cover the pot and let the soup simmer for about 20 minutes until the vegetables are slightly soft but retain some texture.

Roughly chop a handful of green beans and quarter 8 yellow fingerling potatoes; add them to the pot along with 1 can of chickpeas (including the juice) and 1 can of San Marzano style tomatoes.

Simmer the soup for another 20 minutes until all vegetables are tender and the broth tastes great.

Prepare the pistou by adding 1 clove of garlic, 1 cup of grated Parmesan, 1/2 cup of olive oil, and a piece of cooked potato to a food processor; blend until creamy.

Add 3 ounces of basil leaves to the food processor and blend until combined; taste and adjust if necessary.

Serve the soup with the pistou, grated Gruyere or Parmesan cheese, and cooked chickpea pasta on the side for customization.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens