B K Witch’s Soupe Provencal Au Pistou

May 09, 2023May 9, 20230 16
B K Witch's Soupe Provencal Au Pistou recipe perfect for a healthy meal
in Soup

Prep

30 min

Cook

1 hr

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
4 large carrots ( chopped )
2 medium yellow onions ( chopped )
4 celery ribs ( chopped )
1/2 lb fresh green beans ( snapped into 1/2-inch pieces )
2 zucchini ( halved lengthwise , then sliced thinly crosswise )
1 cup fresh mushrooms ( sliced )
2 teaspoons salt ( divided in half )
1/2 teaspoon fresh ground black pepper
1 lb yellow potato ( peeled and diced into 1/2 dice )
1 can diced tomatoes ( undrained )
3 ounces tomato paste
1 quart chicken stock
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3 cups water
1 cup frozen baby peas
1 can cannellini beans ( drained )
1/2 cup shell pasta ( the tiny ones )
3 garlic cloves
2 sun-dried tomatoes ( oil packed )
1 cup fresh basil leaf
1/4 teaspoon salt
3 tablespoons olive oil

Nutrision Information

Servings Per Recipe
6-8
Calories
387
Sugar
11g
Fat
15g
B K Witch's Soupe Provencal Au Pistou is a classic French vegetable soup made with fresh vegetables, beans and pasta. The soup gets its name from the pistou, a pesto-like sauce made with garlic, basil and olive oil, that is added to it just before serving. It is a hearty and healthy soup that is perfect for a cozy winter night meal or a light summer lunch. The soup can be made in advance and reheated later, which makes it convenient for busy weeknights. Make a big batch and enjoy it throughout the week.

Instructions

1.In a large pot, heat olive oil over medium heat.
2.Saute the carrots, onions and celery until tender.
3.Add the green beans, zucchini, mushrooms, 1 teaspoon salt and black pepper.
4.Cook for another 3-4 minutes.
5.Add potatoes, tomatoes, tomato paste, chicken stock, onion powder and garlic powder.
6.Bring to a boil, reduce heat and simmer for 30 minutes.
7.Puree the garlic, sun-dried tomatoes, 1/4 teaspoon salt, fresh basil and 3 tablespoons of olive oil in a blender until smooth.
8.Add the puree to the soup and stir.
9.Add the peas, cannellini beans and pasta.
10.Cook for another 10-12 minutes or until all the vegetables are tender.

PROS

This soup is loaded with healthy vegetables, perfect for a nutritious meal.

The combination of vegetables with pasta and beans makes it a complete meal in a bowl.

It is also vegetarian.

CONS

This soup takes a bit of time to prep and cook, so it may not be suitable for a quick meal.

It also has a long list of ingredients which may not be easily available.

HEALTH & BENEFITS

This soup is packed with vitamins and minerals from all the vegetables, and the cannellini beans provide a good source of protein and fiber.
This can help in keeping you full for a longer period of time and aiding in weight loss.
The garlic, sun-dried tomatoes and fresh basil also provide several health benefits such as aiding in digestion and reducing inflammation.

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