Provençal Pistou Vegetable Medley Soup
Embrace the vibrant flavors of summer with this Provençal Pistou Vegetable Medley Soup, a rustic yet elegant dish that showcases a medley of fresh garden vegetables, enhanced with a fragrant pistou—a sauce combining the freshness of basil and parsley. Ideal for utilizing the seasonal bounty from your garden, this soup harmoniously blends the earthiness of root vegetables with the lightness of greens. Perfect for a family dinner or a gathering with friends, this soup is hearty, fulfilling, and truly captures the essence of Mediterranean cuisine.
6
Servings
N/A
Calories
18
Ingredients
Ingredients
leek
1 large (washed and thinly sliced (about 2 cups))
celery rib
1 (sliced)
carrot
1 large (sliced thinly)
garlic
1 clove (finely chopped)
thyme sprig
1 large (fresh)
extra-virgin olive oil
4 tablespoons (divided)
boiling potato
1/2 lb (diced)
swiss chard
1/2 lb (coarsely chopped)
water
8 cups (for soup base)
zucchini
1/2 lb (cut into 1/2-inch pieces)
green beans
1/4 lb (trimmed and cut into 1-inch pieces)
medium pasta shell
3/4 cup (uncooked)
tomato
1 small (charred and cored)
basil leaves
1 cup (packed)
flat leaf parsley
1/2 cup (packed)
garlic
2 cloves (finely chopped)
extra-virgin olive oil
2 tablespoons (for pistou)
swiss cheese
1 cup (coarsely grated (about 1/2 lb))
Instructions
1
Begin by washing and slicing all the vegetables to prepare them for cooking.
2
In a large 5 to 6-quart heavy pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek, celery, carrot, chopped garlic, and thyme sprig, along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté the mixture, stirring occasionally, until the vegetables are browned and begin to stick to the bottom of the pot, about 10 to 15 minutes.
3
Next, add the diced potatoes and the chopped stems of the swiss chard, along with an additional 1/2 teaspoon of salt. Cook for another 5 minutes, stirring occasionally, until these ingredients start to soften.
4
Pour in the 8 cups of water and bring the mixture to a boil. Make sure to scrape the bottom of the pot to loosen any brown bits, which will add flavor to the soup.
5
Once boiling, stir in the zucchini, green beans, medium pasta shells, and the remaining swiss chard leaves, along with 1/4 teaspoon of salt. Simmer uncovered for about 10 minutes or until the pasta is al dente and the vegetables are tender. Discard the thyme sprig.
6
While the soup simmers, make the pistou. Heat a dry small skillet over medium heat and char the tomato on all sides until blistered and blackened. Core the tomato and transfer it to a food processor. Add the packed basil leaves, flat-leaf parsley, and finely chopped garlic. Blend until combined, then add the remaining 2 tablespoons of olive oil and half of the grated swiss cheese. Blend again until smooth and creamy.
7
Remove the soup from heat. Stir in half of the prepared pistou and season with salt and pepper to taste.
8
Serve the soup bowls hot, drizzled with the remaining pistou and topped with the rest of the grated swiss cheese. Pair it with crispy toasted bread for a complete meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Provençal Pistou Vegetable Medley Soup?
It is a rustic and elegant Mediterranean dish featuring a variety of fresh garden vegetables enhanced by a fragrant basil and parsley sauce called pistou.
What is the main characteristic of a pistou sauce?
Pistou is a traditional Provençal sauce made from fresh basil, parsley, garlic, olive oil, and often cheese, similar to pesto but usually without pine nuts.
Is this vegetable soup vegetarian?
Yes, the recipe consists of vegetables, pasta, and cheese, making it a vegetarian-friendly meal.
What vegetables are included in the medley?
The soup includes leek, celery, carrot, boiling potato, Swiss chard, zucchini, and green beans.
How should the leek be prepared for this soup?
The leek should be washed thoroughly and thinly sliced, yielding about 2 cups of slices.
What is the first step in cooking the soup?
Start by sautéing sliced leek, celery, carrot, garlic, and a thyme sprig in olive oil for 10 to 15 minutes until browned.
Why are the vegetables sautéed until they stick to the pot?
Sautéing until they brown and begin to stick helps develop deep, caramelized flavors that enrich the soup base.
When should I add the potatoes and Swiss chard stems?
Add the diced potatoes and chopped Swiss chard stems after the initial vegetables have browned, then cook for an additional 5 minutes.
How much water is needed for the soup base?
The recipe calls for exactly 8 cups of water.
What is the significance of scraping the bottom of the pot?
Scraping the bottom loosens the browned bits, also known as fond, which adds significant flavor to the broth.
When are the zucchini and green beans added to the pot?
They are added once the water is boiling, along with the pasta shells and Swiss chard leaves.
What type of pasta is best for this recipe?
Medium pasta shells are recommended and should be cooked until they are al dente.
How long should the soup simmer once the pasta is added?
It should simmer uncovered for about 10 minutes or until the vegetables and pasta are tender.
Should I leave the thyme sprig in the soup when serving?
No, the thyme sprig should be removed and discarded before the soup is served.
How do you prepare the tomato for the pistou?
The tomato should be charred in a dry skillet over medium heat until blistered and blackened, then cored.
What ingredients go into the food processor for the pistou?
The charred tomato, basil leaves, flat-leaf parsley, finely chopped garlic, olive oil, and half of the grated Swiss cheese are blended together.
How is the pistou incorporated into the soup?
Half of the pistou is stirred directly into the soup after it is removed from heat, and the rest is used as a garnish.
What kind of cheese is used in this Provençal recipe?
The recipe uses 1 cup of coarsely grated Swiss cheese, which is about 1/2 lb.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
Can I use different greens if I do not have Swiss chard?
While Swiss chard is traditional for this medley, you could potentially substitute with kale or spinach.
What specific equipment is needed?
You will need a large 5 to 6-quart heavy pot, a small skillet for charring, and a food processor.
How much garlic is used in the entire recipe?
A total of three cloves of garlic are used: one for the soup base and two for the pistou.
What makes this soup a 'medley'?
It is called a medley because it combines a diverse range of seasonal garden vegetables like zucchini, beans, and potatoes into one harmonious dish.
Is the soup served hot or cold?
This soup is intended to be served hot, drizzled with the remaining pistou and topped with cheese.
What is a recommended side dish for this soup?
Crispy toasted bread is the ideal accompaniment to complete this meal.
How do I prepare the Swiss chard correctly?
The stems should be chopped and added with the potatoes, while the leaves are coarsely chopped and added with the pasta.
What is the purpose of the flat-leaf parsley in the pistou?
The parsley adds a fresh, bright herbaceous note that complements the aromatic basil.
Can I use a different type of oil?
Extra-virgin olive oil is specifically recommended for its authentic Mediterranean flavor profile.
How do I achieve the best texture for the pistou?
Blend the ingredients in a food processor until the mixture becomes smooth and creamy.
Can this recipe be adapted for a vegan diet?
To make it vegan, you would need to omit the Swiss cheese or replace it with a vegan-friendly cheese alternative.