How to Make Provencal Vegetable Soup

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Begin by making pistou: remove leaves from basil stems, discarding the stems.

Add 1/3 cup extra virgin olive oil to the basil leaves.

Mince 2 cloves of garlic and add to the basil and oil mixture.

Grate 1 ounce of Parmesan cheese and mix it into the pistou.

Chop celery, carrots, and leek for the soup.

Heat a tablespoon of olive oil in a large pot.

Add the minced garlic and sauté until fragrant.

Pour in 8 cups of vegetable broth and bring to a simmer.

Add 1/2 cup of pasta to the simmering broth.

Prepare green beans by trimming the ends and chop them.

Chop zucchini and tomato, discarding the insides of the tomato.

Rinse and drain a can of cannellini beans.

After 5 minutes of simmering with the pasta, add the chopped green beans, zucchini, and tomato to the pot.

Season with a pinch of salt and pepper.

Let the soup sit to meld flavors before serving.

Plate the soup and add a blob of pistou, mixing it in before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens