Provencal Vegetable Soup
Provencal Vegetable Soup might be just the main course you are searching for. This recipe serves 8 and costs $2.3 per serving. One portion of this dish contains around 25g of protein, 16g of fat, and a total of 424 calories. 18 people found this recipe to be scrumptious and satisfying. This recipe from Foodnetwork requires black pepper, spaghetti, kosher salt, and onions. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. It is perfect for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is amazing. If you like this recipe, you might also like recipes such as Provencal Vegetable Soup: Soupe au Pistou, Provençal Vegetable Soup (Soupe au Pistou), and Simple Provençal Vegetable Tart.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
1 teaspoon freshly ground black pepper
3 cups 1/2-inch-diced carrots (1 pound)
3 quarts homemade chicken stock or canned broth
1/2 pound haricots verts, ends removed and cut in 1/2
1 1/2 tablespoons kosher salt
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
2 tablespoons good olive oil
2 cups chopped onions (2 onions)
Freshly grated Parmesan, for serving
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
1 teaspoon saffron threads
4 ounces spaghetti, broken in pieces
Equipment:
pot
whisk
food processor
bowl
Cooking instruction summary:
Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou. Pistou: 4 large garlic cloves 1/4 cup tomato paste 24 large basil leaves 1/2 cup freshly grated Parmesan 1/2 cup good olive oil Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid. Yield: 1 cup
Step by step:
1. Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent.
2. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes.
3. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender.
4. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
5. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt.
6. Serve with grated Parmesan cheese and more pistou.
Pistou
1. 4 large garlic cloves
2. 1/4 cup tomato paste
3. 24 large basil leaves
4. 1/2 cup freshly grated Parmesan
5. 1/2 cup good olive oil
6. Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
Nutrition Information:
covered percent of daily need
