Provençal Vegetable Soup (Soupe au Pistou)

Name: Provençal Vegetable Soup (Soupe au Pistou)
Total time: 55 min
Ingredients: 3/4 cup fresh basil leaves; 1 ounce Parmesan cheese, grated (1/2 cup); 1/3 cup extra-virgin olive oil; 1 garlic clove, minced; 1 tablespoon extra-virgin olive oil; 1 leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly; 1 celery rib, cut into 1/2-inch pieces; 1 carrot, peeled and sliced 1/4 inch thick; Salt; pepper; 2 garlic cloves, minced; 3 cups vegetable broth; 3 cups water; 1/2 cup orecchiette or other short pasta; 8 ounces haricots verts or green beans, trimmed and cut into 1/2-inch lengths; 1 (15-ounce) can cannellini or navy beans; 1 small zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces; 1 large tomato, cored, seeded, and cut into 1/4-inch pieces

www.americastestkitchen.com

Minestrone’s French cousin is bright and fresh—and hearty, thanks to a key pantry staple.

Keywords

French
Vegetarian
Europe
Pasta
Grains
Rice & Beans
Fruits & Vegetables
Soups
Vegetables
Weeknight
Main Courses

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Ingredients

3/4 cup fresh basil leaves
1 ounce Parmesan cheese, grated (1/2 cup)
1/3 cup extra-virgin olive oil
1 garlic clove, minced
1 tablespoon extra-virgin olive oil
1 leek, white and light green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly
1 celery rib, cut into 1/2-inch pieces
1 carrot, peeled and sliced 1/4 inch thick
Salt
pepper
2 garlic cloves, minced
3 cups vegetable broth
3 cups water
1/2 cup orecchiette or other short pasta
8 ounces haricots verts or green beans, trimmed and cut into 1/2-inch lengths
1 (15-ounce) can cannellini or navy beans
1 small zucchini, halved lengthwise, seeded, and cut into 1/4-inch pieces
1 large tomato, cored, seeded, and cut into 1/4-inch pieces