Provencal Vegetable Soup

Provencal Vegetable Soup

2 Tablespoons olive oil

2 cups chopped onions

2 cups chopped leeks, white and light green parts

3 cups 1/2 inch diced unpeeled boiling potatoes

3 cups 1/2 inch diced carrots

1 1/2 Tablespoons kosher salt

1 teaspoon black pepper

3 qts. chicken stock

1 teaspoon saffron threads

1/2 lb. French string beans, ends removed and cut in half

4 oz. whole wheat spaghetti, broken in pieces

1 cup Pistou ( recipe to follow)

Freshly grated Parmesan


Heat olive oil in stockpot, add onions, and saute’ over low heat 10 minutes, or until translucent. Add leeks, potatoes, carrots, salt and pepper and saute’ another 5 minutes. Add chicken stock and saffron. Bring to boil and then simmer just until vegetables are tender. Add the pasta and green beans, bring to simmer until pasta is al dente.. To serve. whisk 1/4 cup of the Pistou into the hot soup, then season to taste. Serve with parmesan cheese and dollop of Pistou.




4 Large Garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup grated parmesan cheese

1/2 olive oil


Place all but olive oil in food processor and puree. With motor still running , slowly add the olive oil to make a paste. Store in air tight container topped of with olive oil in the fridge.

3 thoughts on “Provencal Vegetable Soup

  1. Pingback: Provencal Vegetable Soup | New Orleans Foodie Snob

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