French · Lunch
Provencal Style Vegetable Soup
A rustic simmered vegetable soup built on olive oil, leeks, fennel, and tomato, brightened with orange zest, thyme, and a swirl of basil pistou. Zucchini, potato, and white beans give body while herbes de Provence and garlic round the broth. Served warm with crusty bread.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
408Calories
14.9gProtein
16.9gFat
53.8gCarbs
11gSugar
12gFiber
1210mgSodium
0mgChol
3.1gSat Fat
1340mgPotassium
170mgCalcium
5.1mgIron
0mcgVitamin B12
40mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
mediterranean
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Slice the leek and fennel thinly, dice the zucchini and potato into small even cubes, and mince the garlic.
2
Sweat
Warm the olive oil in a saucepan over medium-low heat and sweat the leek and fennel for 5 minutes until softened and translucent.
3
Simmer
Stir in the garlic, zucchini, potato, tomato, vegetable stock, thyme, and herbes de Provence. Bring to a boil over medium-high heat, then reduce to low and simmer uncovered for 20 minutes until the potato is fork-tender.
4
Simmer
Add the cooked cannellini beans and orange zest to the pot and simmer over low heat for 5 minutes until the beans heat through gently.
5
Finish
Season the soup with salt and black pepper to taste, stirring once to combine.
6
Plate
Ladle the soup into a bowl, swirl the basil pesto over the surface, and serve with the baguette slice alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g cooked cannellini beans
- 2 tbsp2 tbsp olive oil
- 11 small leek
- 2/3 cup80g fennel bulb
- 4 cloves4 cloves garlic
- 2/3 cup100g zucchini
- 2/3 cup100g potato
- 2/3 cup160g canned crushed tomato
- 2 cup480ml vegetable stock
- 1/2 tsp1/2 tsp dried thyme
- 1/2 tsp1/2 tsp herbes de Provence
- 1/2 tsp1/2 tsp orange zest
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp pesto-basil
- 22 small slice (50g) baguette
