Herby Provencial Vegetable Soup
DATE: February 22, 2024
- Time: 1 hr.
- Serves: 6
Featured product
Provence You've Been Gone
Herbes de provence
Provence You've Been Gone Refill
Herbes de provence
Pistou (French Pesto)
- ½ cup lightly packed basil leaves
- ½ cup shredded Parmesan cheese (leave this out to make it vegan)
- 2 garlic cloves, minced
- ⅓ cup extra-virgin olive oil
- Fine sea salt
Soup
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 medium leek, white and light green parts, finely sliced and rinsed.
- 2 medium carrots peeled and sliced into ¼ in. pieces
- 1 celery stalk, sliced into ½ in. pieces
- 1 tsp Provence You've Been Gone, Herbes de Provence seasoning
- 2 cups French beans, cut into ½ in. pieces
- 1 small zucchini, cut in half, seeded and sliced ½ in.
- 4 cups vegetable broth
- 2 cups water
- ½ cup gluten free pasta (small shells or orechiette)
- 1 large tomato, cored, seeded and chopped
- 1-15 oz. can cannellini beans rinsed and drained.
- sea salt
Directions
Make the Pistou
- Combine all the pistou ingredients in a small food processor or blender. Refrigerate until ready to use.
Make the Soup
- Add the olive oil to a large soup pot over medium heat.
- When the oil is hot and shimmering, add the leeks, carrots and celery. Stir well and allow the vegetables to soften and cook. You may need to reduce the heat to keep the leaks from burning. 8-10 minutes
- Add the sea salt and garlic, stir well until fragrant.
- Add the stock and water and bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add the Provence You've been Gone seasoning and the pasta. Cook covered for 5 minutes.
- Add in the cannellini beans and simmer for 3 minutes
- Add the tomatoes and zucchini and cook for another 3-5 minutes. Taste and adjust the seasoning, adding more sea salt if needed.
- Serve immediately with 2 tbsps of the basil pistou.
- Note: refrigerate the remaining pistou; it goes great with fish or pilafs.
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