Provencal Vegetable Soup
One of the nicest things about making soup is that you can make it differently each time you brew it up. This French-inspired vegetable soup uses herbes de Provence, a blend of aromatic herbs you can buy pre-mixed or piece together from your spice cupboard. There are many options as to which spices should be included, so don't feel intimidated by the list. Leave one or two out and you'll still have a nicely scented combination. Don't like that blend - sub in Italian herbs, instead.
Chopped in chunks or sliced thinly, the vegetables suggested in this version come from The Soup Bible (Hermes House, 2005), the best collection of soup recipes I've seen. But consider editor Debra Mayhew's recommendations as a starting point for new soup adventures. Top a bowlful with pistou (recipe below) for a lip-smacking taste. Seconds, anyone?
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all here, and experiment with these Hints to make it different and better each time
Serves 4
Time: 1-2 hours, depending on whether the white beans have been pre-cooked
Ingredients for the Soup
1 cup cooked white beans, cooked or canned
1 teaspoon herbes de Provence or home made blend - try this one or this one
2 garlic cloves, minced
1 tablespoon or more olive oil
1 onion or leek or combination, chopped
1 celery stalk, sliced
1-2 carrots, chopped
1 small potato, cut in small chunks
2-3 oz. cut green beans,
3 cups water or chicken broth
1 zucchini, chopped
1 tomato, diced or 2 tablespoons tomato paste
3/4 cup fresh or frozen peas
A handful of spinach/arugula/kale leaves, whole or cut into ribbons
salt and pepper
Ingredients for the Pistou
1 - 2 garlic cloves, minced
1/2 cup basil, fresh (packed) or dried
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
Method for the Soup
If using dried beans, put them in a saucepan and cover with water. Boil them vigorously for 10 minutes.
Combine the spices for the herbes de Provence. Chop finely and mix together.
Place the parboiled or canned beans in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 1 inch and bring to a boil with a lid on. Lower the heat and simmer over medium-low heat until tender, about 10 minutes, or if parboiled then up to an hour. Check to see if additional water is needed.
Set the beans aside in the cooking liquid.
Heat the oil in a large saucepan. Add the onion and cook for 5 minutes, stirring occasionally until they begin to soften.
Add the celery, carrots and the remaining garlic and cook, stirring occasionally for 5 minutes.
Add the potatoes, green beans and water or broth. Season lightly with salt and pepper and bring to a boil. Skim any foam that appears on the surface. Lower the heat, cover and simmer for 10 minutes.
Add the zucchini, tomato paste or tomatoes and peas together with the reserved cooked beans and all the cooking liquid. Simmer for 25-30 minutes until all the vegetables are tender. Add the spinach and simmer for 5 minutes.
Method for the Pistou
Using a food processor or using a mortar and pestle, blend the garlic, basil and Parmesan together. Drizzle in the oil and mix until smooth.
Spoon a dollop of pistou on top of the soup for added goodness in this hearty meal-in-a-bowl.
One of the nicest things about making soup is that you can make it differently each time you brew it up. This French-inspired vegetable soup uses herbes de Provence, a blend of aromatic herbs you can buy pre-mixed or piece together from your spice cupboard. There are many options as to which spices should be included, so don't feel intimidated by the list. Leave one or two out and you'll still have a nicely scented combination. Don't like that blend - sub in Italian herbs, instead.
Chopped in chunks or sliced thinly, the vegetables suggested in this version come from The Soup Bible (Hermes House, 2005), the best collection of soup recipes I've seen. But consider editor Debra Mayhew's recommendations as a starting point for new soup adventures. Top a bowlful with pistou (recipe below) for a lip-smacking taste. Seconds, anyone?
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all here, and experiment with these Hints to make it different and better each time
Serves 4
Time: 1-2 hours, depending on whether the white beans have been pre-cooked
Ingredients for the Soup
1 cup cooked white beans, cooked or canned
1 teaspoon herbes de Provence or home made blend - try this one or this one
2 garlic cloves, minced
1 tablespoon or more olive oil
1 onion or leek or combination, chopped
1 celery stalk, sliced
1-2 carrots, chopped
1 small potato, cut in small chunks
2-3 oz. cut green beans,
3 cups water or chicken broth
1 zucchini, chopped
1 tomato, diced or 2 tablespoons tomato paste
3/4 cup fresh or frozen peas
A handful of spinach/arugula/kale leaves, whole or cut into ribbons
salt and pepper
Ingredients for the Pistou
1 - 2 garlic cloves, minced
1/2 cup basil, fresh (packed) or dried
1/4 cup Parmesan cheese, grated
1/4 cup olive oil
Method for the Soup
If using dried beans, put them in a saucepan and cover with water. Boil them vigorously for 10 minutes.
Combine the spices for the herbes de Provence. Chop finely and mix together.
Place the parboiled or canned beans in a saucepan with the herbes de Provence and one of the garlic cloves. Add water to cover by 1 inch and bring to a boil with a lid on. Lower the heat and simmer over medium-low heat until tender, about 10 minutes, or if parboiled then up to an hour. Check to see if additional water is needed.
Set the beans aside in the cooking liquid.
Heat the oil in a large saucepan. Add the onion and cook for 5 minutes, stirring occasionally until they begin to soften.
Add the celery, carrots and the remaining garlic and cook, stirring occasionally for 5 minutes.
Add the potatoes, green beans and water or broth. Season lightly with salt and pepper and bring to a boil. Skim any foam that appears on the surface. Lower the heat, cover and simmer for 10 minutes.
Add the zucchini, tomato paste or tomatoes and peas together with the reserved cooked beans and all the cooking liquid. Simmer for 25-30 minutes until all the vegetables are tender. Add the spinach and simmer for 5 minutes.
Method for the Pistou
Using a food processor or using a mortar and pestle, blend the garlic, basil and Parmesan together. Drizzle in the oil and mix until smooth.
Spoon a dollop of pistou on top of the soup for added goodness in this hearty meal-in-a-bowl.