Provençal Vegetable Soup

Provençal Vegetable Soup with Pistou is a delightful French summer soup that showcases the bounty of fresh seasonal vegetables. The delicate broth of this soup is enhanced by a dollop of Pistou, a French counterpart to Italy’s pesto. This recipe celebrates the flavors of leeks, green beans, zucchini, and canned white beans, all complemented by orecchiette pasta. The simplified version of Pistou, consisting of basil, Parmesan, olive oil, and garlic, adds a burst of aromatic freshness to the soup. Perfectly suited for warm days or any time you crave a light and flavorful meal, this Provençal Vegetable Soup is best served with Garlic Toasts or crusty bread for a heartier experience.

SERVES 6

INGREDIENTS:

PISTOU

• ½ cup fresh basil leaves
• 1 ounce Parmesan cheese, grated (½ cup)
• ⅓ cup extra-virgin olive oil
• 1 garlic clove, minced

SOUP

• 1 tablespoon extra-virgin olive oil
• 1 leek, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
• 1 celery rib, cut into ½-inch pieces
• 1 carrot, peeled and sliced ¼ inch thick
• Salt and pepper to taste
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 3 cups water
• ½ cup orecchiette
• 8 ounces haricots verts, trimmed and cut into ½-inch lengths
• 1 (15-ounce) can cannellini or navy beans, rinsed
• 1 small zucchini, halved lengthwise, seeded, and cut into ¼-inch pieces
• 1 large tomato, cored, seeded, and chopped medium

INSTRUTIONS:

PISTOU

1. Process all the Pistou ingredients together in a food processor until smooth, scraping down the bowl as needed. This should take about 15 seconds. The Pistou can be refrigerated for up to 4 hours before use.

SOUP

1. Heat olive oil in a Dutch oven over medium heat until shimmering. Add leek, celery, carrot, and ½ teaspoon salt, and cook until the vegetables are softened, which should take 8 to 10 minutes.
2. Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. Stir in the vegetable broth and water, and bring the mixture to a simmer.
4. Add the orecchiette pasta and simmer until slightly softened, about 5 minutes.
5. Stir in the haricots verts and simmer until they turn bright green but are still crunchy, approximately 3 minutes.
6. Stir in the rinsed cannellini beans, zucchini, and chopped tomato, and simmer until the pasta and vegetables are tender, taking about 3 minutes.
7. Season the soup with salt and pepper to taste.
8. Serve the soup, topping individual portions with a generous tablespoon of the prepared Pistou.
9. For the zucchini, halve it lengthwise and gently scrape out the seeds using a soupspoon. This will help retain the desired texture of the vegetable in the soup.

TIPS:

• Fresh Basil: Use fresh and fragrant basil for the Pistou, as it plays a crucial role in infusing the soup with its distinct flavor.
• Vegetable Selection: Feel free to customize the vegetable selection based on what’s in season or your personal preferences. As long as you maintain a variety of colors and textures, the soup will be visually appealing and delicious.
• Pasta Options: If orecchiette pasta is not available, you can substitute it with small shells or ditalini. Be mindful of the cooking times, which might vary slightly.
• Gluten-Free Version: For a gluten-free option, ensure you use gluten-free pasta in the soup.
• Haricots Verts Substitute: If you cannot find haricots verts (thin green beans), regular green beans will work perfectly. Just cook them for an extra minute or two.
• Seeding Zucchini: When preparing the zucchini, halve it lengthwise and gently scrape out the seeds using a soupspoon. This step helps maintain the desired texture of the vegetable in the soup.