Provençal Vegetable Soup with Pistou
Experience the vibrant flavors of the French Riviera with this Provençal Vegetable Soup, enriched with a luscious basil-infused pistou. This delightful and hearty soup is a perfect blend of fresh vegetables, including zucchini, carrots, and peas, all dancing harmoniously in a savory vegetable broth. The addition of traditional pesto and sun-dried tomato paste lends a deep, aromatic quality that elevates this dish to a true Mediterranean delight. Serve it steaming hot with a sprinkle of freshly grated Parmesan for an unforgettable lunch or snack.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
vegetable stock
5 cups (prepared)
zucchini
1 (diced)
small potato
1 (diced)
shallot
1 (chopped)
carrot
1 (diced)
chopped tomatoes
1 (8 ounce) can (canned)
salt
to taste (n/a)
pepper
to taste (n/a)
thin green beans
1/2 cup (cut in 1/2 inch lengths)
frozen baby peas
1/2 cup (n/a)
pasta (small pasta shapes)
1/2 cup (n/a)
basil-based pesto sauce
4-6 tablespoons (commercial or homemade)
sun-dried tomato paste
1 tablespoon (n/a)
grated parmesan cheese
to taste (optional)
Instructions
1
In a large saucepan, pour in the vegetable stock and add the diced zucchini, diced potato, chopped shallot, diced carrot, and canned chopped tomatoes. Season generously with salt and pepper.
2
Bring the mixture to a rolling boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 20 minutes. This allows the flavors to meld beautifully.
3
After 20 minutes, add the cut green beans, frozen baby peas, and small pasta shapes. Stir gently to combine and cook for an additional 10 minutes, or until the pasta has cooked to al dente and the vegetables are tender.
4
Taste the soup and adjust seasonings as needed, adding more salt, pepper, or even a drizzle of olive oil for richness.
5
While the soup is cooking, whisk together the traditional basil pesto and sun-dried tomato paste in a small bowl until smooth and combined.
6
Once the soup is ready, ladle it into 4 bowls. Stir a generous spoonful of the pesto mixture into each bowl, allowing the vibrant flavors to swirl and brighten the soup.
7
For an extra touch of indulgence, pass around freshly grated Parmesan cheese at the table, inviting each guest to sprinkle it atop their serving before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Provençal Vegetable Soup with Pistou?
It is a vibrant, hearty vegetable soup from the French Riviera enriched with a basil-infused pistou and Mediterranean flavors.
What are the primary ingredients in this soup?
The main ingredients include vegetable stock, zucchini, potato, carrot, shallot, canned tomatoes, green beans, peas, and pasta.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What kind of pasta should I use for this soup?
Small pasta shapes are recommended for this specific recipe.
Is there a vegan option for this recipe?
Yes, the soup can be vegan if you use a vegan-friendly pesto and omit the optional Parmesan cheese.
What is pistou?
Pistou is a traditional sauce made from basil, often similar to pesto, which is swirled into the soup for flavor and brightness.
How do I prepare the vegetables?
The zucchini, potato, and carrot should be diced, the shallot chopped, and the green beans cut into 1/2 inch lengths.
How long does the initial simmer take?
The initial vegetables and stock should simmer for 20 minutes to allow the flavors to meld.
When do I add the pasta and green beans?
The pasta, green beans, and frozen peas are added after the first 20 minutes of simmering.
How long do the pasta and peas cook?
They should cook for an additional 10 minutes or until the pasta is al dente and the vegetables are tender.
How is the pesto mixture prepared?
Whisk together the basil pesto and sun-dried tomato paste in a small bowl until smooth.
Can I use homemade pesto?
Yes, you can use either commercial or homemade basil-based pesto sauce.
What provides the Mediterranean flavor profile?
The combination of fresh vegetables, pesto, sun-dried tomato paste, and vegetable broth creates the Mediterranean profile.
What is the base of the soup?
The base of the soup consists of 5 cups of prepared vegetable stock.
How should the canned tomatoes be prepared?
Use one 8-ounce can of chopped tomatoes as part of the initial soup base.
Is this soup suitable for lunch?
Yes, it is categorized as a great choice for both lunch and snacks.
When should the pesto be added to the soup?
A generous spoonful of the pesto mixture should be stirred into each individual bowl just before serving.
Can I add extra seasoning?
Yes, you can adjust salt and pepper to taste or add a drizzle of olive oil for added richness.
What topping is suggested for this dish?
Freshly grated Parmesan cheese is suggested as an optional topping to be passed around at the table.
What is the role of sun-dried tomato paste?
It adds a deep, aromatic quality that elevates the flavor of the basil-infused pistou.
Are the peas fresh or frozen?
The recipe calls for 1/2 cup of frozen baby peas.
What size should the green beans be?
The thin green beans should be cut into half-inch lengths.
Should the soup be covered while cooking?
Yes, cover the pot and reduce heat to low after it reaches a rolling boil.
Does this soup contain fiber?
While specific metrics aren't provided, the high vegetable content suggests it is a fiber-rich meal.
Can I use any potato?
The recipe specifies using one small potato, diced.
What is the total simmering time?
The total simmering time is approximately 30 minutes.
How many ingredients are in this recipe?
There are 14 total ingredients listed for this recipe.
Is this considered comfort food?
Yes, it is tagged as both healthy and a comfort food.
Can I prepare this in a large saucepan?
Yes, a large saucepan is recommended for boiling and simmering the ingredients.
What is the recommended serving temperature?
The soup should be served steaming hot to best enjoy the swirling flavors of the pistou.