Soupe au Pistou (Provençal Vegetable Soup with Basil)
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Well Seasoned Studio · by Ari Laing★ 5.0 (2)

Soupe au Pistou (Provençal Vegetable Soup with Basil)

NUTRITION · PER SERVING790M COOK
CAL 37%·PRO 64%
CARBS 101G54% OF CAL
16G FIBER68G OTHER17G TOTAL SUGAR
FAT 26G32% OF CAL
6G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A classic Provençal vegetable soup packed with summer produce, beans, and fresh herbs, finished with a vibrant basil pistou. It's light, deeply flavorful, and best served with crusty bread.

mainfrenchsoupgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup dried cannellini beans, (soaked overnight, drained)
  • 1 cup dried cranberry beans (soaked overnight, drained)
  • 2 large carrots, (peeled and diced into ½-inch pieces)
  • 2 celery stalks, (cut into ½-inch pieces)
  • 2 small fennel bulbs, (diced into ½-inch pieces)
  • 1 medium sweet onion, (diced into ½-inch pieces)
  • 1 large leek, (white and light green parts, thinly sliced into half-moons)
  • ½ lb haricots verts or string beans, (ends trimmed, each bean cut into 1-inch pieces)
  • 1 medium zucchini, (cut into ½-inch pieces)
  • 1 large Russet potato, (peeled and cut into ½-inch pieces)
  • 8 cups vegetable stock, (or water or low-sodium chicken broth)
  • 1 (15oz) can San Marzano tomatoes
  • 1 small head of escarole, (leaves torn into bite-size pieces)
  • 4 cloves garlic, (peeled and smashed)
  • 1 bay leaf
  • 1 tsp dried thyme
  • ¼ tsp crushed red pepper flakes
  • 2 tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • Baguette, (for serving)
  • 2 heaping cups fresh basil leaves
  • ½ cup extra virgin olive oil
  • ½ cup Parmesan cheese, (grated, plus a Parmesan rind)
  • 1 clove garlic, (peeled)
  • ½ tsp Kosher salt
PREP
70M
SODIUM
2360MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.