Provencal Vegetable Soup with Herb Pesto
This hearty and flavorful Provencal Vegetable Soup is a delightful medley of fresh vegetables and fragrant herbs, finished with a vibrant homemade pesto (pistou) that elevates the dish to new heights. Originating from the sun-kissed region of Provence in France, this soup is not only comforting but also packed with nutrients, making it an ideal choice for a family meal or a gathering with friends. Enjoy this dish hot, with a spoonful of pistou swirled in for a burst of freshness in every bite. Perfect for any season, this soup is sure to warm your heart and soul.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
carrots
4 (peeled and chopped)
Yukon Gold potatoes
3 (peeled and chopped)
onions
2 (chopped)
canned tomatoes
1.5 cups (chopped)
zucchini
2 (chopped)
water
8 cups (none)
sea salt
to taste (none)
fresh ground pepper
to taste (none)
cooked cannellini beans
2 cups (drained canned are okay)
small shell pasta
1 cup (ditalini or elbows)
fresh basil leaves
1.5 cups (washed and well dried)
fresh flat leaf parsley
1 cup (washed and well dried)
garlic cloves
3 (peeled)
extra-virgin olive oil
1/3 cup (none)
Instructions
1
Prepare the Pistou: In a food processor or blender, combine the fresh basil leaves, flat-leaf parsley, garlic cloves, and a pinch of coarse sea salt. Pulse until finely chopped.
2
Slowly drizzle in the extra-virgin olive oil while blending, creating a smooth paste. Taste and adjust seasoning as necessary. You can use the pistou immediately or refrigerate it in an airtight container for up to 3 days.
3
Cook the Soup: In a large slow cooker, add the chopped carrots, boiled potatoes, onions, chopped canned tomatoes, and zucchini. Pour in the 8 cups of water and season with salt and freshly ground pepper to taste.
4
Cover the slow cooker and cook on LOW for 8 hours, or until the vegetables are tender and the flavors are well combined.
5
Add the Beans and Pasta: Stir in the drained cannellini beans and small shell pasta. Continue to cook for an additional 30 minutes, or until the pasta is tender. Taste the soup again and adjust seasoning if necessary.
6
Serve: Ladle the hot soup into serving bowls, and top each bowl with a generous spoonful of the homemade pistou. Serve immediately, enjoying the blend of warm soup and fresh pesto.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Provencal Vegetable Soup?
Provencal Vegetable Soup is a hearty French medley of fresh vegetables and herbs, traditionally served with a vibrant basil-based pistou.
What is pistou?
Pistou is a Provencal cold sauce made from garlic, fresh basil, and olive oil, similar to Italian pesto but usually without pine nuts or cheese.
Is this recipe vegetarian?
Yes, this recipe is entirely vegetarian as it focuses on fresh vegetables, beans, and pasta.
What kind of potatoes are best for this soup?
The recipe calls for Yukon Gold potatoes because they hold their shape well and provide a creamy texture.
Can I use dried beans instead of canned?
You can use dried cannellini beans, but they must be soaked and cooked separately before being added to the soup.
How long does the soup cook in a slow cooker?
The main vegetables cook for 8 hours on LOW, followed by an additional 30 minutes once the pasta and beans are added.
Can I cook this soup on HIGH setting?
While LOW is recommended for flavor development, you can cook it on HIGH for approximately 4 to 5 hours.
What type of pasta should I use?
Small shell pasta is ideal, but ditalini or elbow macaroni also work well in this recipe.
Can the pistou be made in advance?
Yes, the pistou can be prepared ahead of time and stored in an airtight container in the refrigerator.
How long does the homemade pistou stay fresh?
The pistou will keep its flavor and freshness for up to 3 days when refrigerated.
Is this soup considered healthy?
Yes, it is packed with fiber, vitamins from various vegetables, and heart-healthy fats from the olive oil.
Do I need a food processor for the pistou?
A food processor or blender is recommended to achieve the smooth paste consistency required for the pistou.
Which vegetables are included in this soup?
The soup includes carrots, Yukon Gold potatoes, onions, canned tomatoes, and zucchini.
Can I add other vegetables to the mix?
Absolutely; seasonal additions like green beans, leeks, or spinach would complement the existing flavors.
Is this recipe gluten-free?
As written, it contains wheat-based pasta. To make it gluten-free, use a certified gluten-free pasta substitute.
How do I serve the pistou with the soup?
Ladle the hot soup into bowls and top each serving with a generous spoonful of pistou to be swirled in by the diner.
What type of basil should I use?
Fresh basil leaves are required; dried basil will not provide the same vibrant flavor or texture for the pistou.
Should I use flat-leaf or curly parsley?
Flat-leaf parsley is preferred for its more robust flavor and smoother texture in the herb paste.
Can I freeze this vegetable soup?
Yes, you can freeze the soup, though the pasta may become softer when thawed and reheated.
Does this soup contain meat?
No, this is a meat-free recipe, making it suitable for vegetarians.
Can I substitute water with broth?
Yes, substituting water with vegetable broth can add even more depth and savory flavor to the base.
Where does this dish originate?
This soup originates from Provence, a sun-kissed region in the south of France.
Is extra-virgin olive oil necessary for the pistou?
Extra-virgin olive oil provides the best flavor and authentic Mediterranean profile for the herb sauce.
Why is pasta added at the very end?
Adding pasta in the last 30 minutes ensures it cooks until tender without becoming mushy or overcooked.
Can I make this soup on a stovetop?
Yes, simmer the vegetables in a large pot until tender, then add the beans and pasta for the final stage of cooking.
How many ingredients are needed?
The recipe requires 14 ingredients, covering both the soup base and the homemade herb pesto.
Can I use store-bought pesto instead?
While homemade pistou is traditional, a high-quality store-bought basil pesto can be used as a quick substitute.
Do I need to peel the zucchini?
No, the skin of the zucchini is tender and adds color to the soup, so peeling is not necessary.
What should I serve alongside this soup?
It pairs perfectly with a side of crusty French bread or a light green salad.
What makes the pistou different from Italian pesto?
Traditional Provencal pistou typically omits pine nuts and often omits cheese, focusing on the purity of basil, garlic, and oil.