Soupe au Pistou (Provençal Vegetable Soup)

Total Time
30 minutes
Rating
4(17)
Notes
Read community notes
  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
  • Print Options


Advertisement


Ingredients

Yield:6 servings
  • 4quarts water
  • 1cup diced carrots
  • 1cup diced potatoes
  • 1cup diced onions
  • cups diced green beans
  • 2cups diced zucchini
  • pounds canned red kidney beans
  • 4cloves garlic chopped fine
  • ½cup tomato paste
  • 3tablespoons basil, fresh or dried, chopped
  • 2tablespoons olive oil
  • 1cup Swiss cheese finely grated
  • 1cup Parmesan cheese finely grated
  • 1cup other grated cheeses (optional)
  • Salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

511 calories; 26 grams fat; 13 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 31 grams protein; 2245 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a pot, bring the water, salted, to a boil and add carrots, potatoes, onions, green beans and zucchini. Cook 20 minutes. Remove from heat.

  2. Step 2

    Drain kidney beans and add them to the soup.

  3. Step 3

    Mix oil, tomato paste, garlic and basil. Pour into the soup and stir well.

  4. Step 4

    Before serving, sprinkle grated cheese to taste in a bowl or mug. Pour soup over cheese.

Ratings

4 out of 5
17 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.

Pretty good and easy to make. I didn’t have any beans or zucchini but it still cooked up w decent and fresh flavor. I topped with the cheese and finished under the broiler a la French Onion Soup.

Used only 3 quarts of water because the Dutch oven I used was way too full. Didn’t seem to impact anything. I used cannellini beans but all other ingredients as is, except the onion. Onion was overpowering everything else, so I scooped half of it off the top. Might be better if you pickle the onion in vinegar first and drain before adding. The tomato sauce mix at the end makes the dish. Very good and really easy.

Private notes are only visible to you.

Advertisement

or to save this recipe.