I ran across this soup on Je Mange la Ville and ended up making it just a few days after she posted it, it looked so good. I had half the ingredients on hand anyway. I stuck to the recipe pretty closely but did not make the goat cheese croûtons. While they looked good, I eat plenty of cheese as it is.
Provencal Vegetable Soup
4 T. olive oil
3 medium leeks – sliced
6 garlic cloves – minced
2 medium carrots – peeled and diced
3 stalks celery – diced
5 cups chicken broth
Salt and Pepper
1 t. Herbes de Provence
12 green beans – trimmed and cut into 1/2-inch pieces
1 medium zucchini – cut into 1/2-inch dice
1 ripe tomato – seeded and cut into 1/2-inch dice
6 medium garlic cloves – peeled
3 ripe tomatoes – seeded
5 to 6 tbsp extra-virgin olive oil
1/4 cup grated Parmesan cheese
30 fresh basil leaves – washed and dried
In a big pot, saute the leeks in a little oil for about 3 minutes. Add the garlic for another minute before adding the carrots and celery for another 3-4 minutes. Next, add the broth and bring to a boil. Reduce heat and simmer. Season with salt/pepper and then add the green beans, zucchini, and tomato and continue simmering for 15-20 minutes.
To make the pistou, add all ingredients except the oil into a food processor. Begin processing and then slowly add the oil until it’s a nice smooth consistency. Set aside a bowl of pistou to add to the individual bowls of soup at the end. Once the vegetables are all cooked through in the soup, add the pistou into the pot and serve with a little extra on top.
Notes: This was such a nicely flavored soup, with the garlic and basil and parmesan cheese adding a lot.
Servings: 6 bowls of soup