prOvençal vegetable sOup

AuthorHeather WallaceCategoryDifficultyBeginner

This vegetable soup is full of flavor with fresh herbs that complement the homemade pea broth. It's hearty and warms you from the inside out...perfect for fall and even winter months.

Move aside Italian pesto...French pistou is the new favorite under our roof! Seriously, we ate spoonfuls of it...the difference between pesto vs. pistou is that pistou is made with equal parts of basil and cheese combined with olive oil and garlic where pesto contains nuts....it's a simpler version of pesto but in my opinion much tastier!
I first came across pistou making vegetable soup but it was such a hit that I can see myself adding it to all different dishes....more to come!

Yields6 Servings
For the Pistou...
 ½ cup fresh basil leaves
 ½ cup Parmesan cheese, grated
  cup extra-virgin olive oil
 1 garlic clove
For the Pea Broth...
 7 cups water
 2 cups chicken broth
 8 oz sugar snap peas, chopped
 1 medium onion, chopped
 1 carrot, peeled and chopped
 1 garlic clove, slightly smashed
 1 ½ tsp salt
 2 bay leaves
For the Soup...
 1 tbsp extra-virgin olive oil
 1 leek, white and green parts only, sliced to 1/2 inch and washed thoroughly
 1 celery rib, chopped
 1 carrot, peeled and chopped
 ½ tsp salt
 3 garlic cloves, minced
 ½ cup orecchiette pasta
 8 oz sugar snap peas
 ½ cup frozen peas
 8 oz green beans, trimmed and halved
 1 small zucchini, seeded and chopped
Gather Ingredients...
1

For the Pistou...
2

In a food processor combine 1/2 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and 1 garlic clove. Pulse until smooth, scraping down the sides of the bowl.

Cover and refrigerate until ready to serve.

For the Pea Broth...
3

In a large dutch oven over medium-high heat combine 7 cups of water, 2 cups of chicken broth, 8-ounces of chopped sugar snap peas, 1 medium chopped onion, 1 chopped carrot, 1 garlic clove slightly smashed, 1 1/2 teaspoon salt, and 2 bay leaves.
Bring to a boil and then reduce heat to medium-low and partially cover, simmer for 30 minutes.

4

Strain broth through a fine-mesh strainer and press vegetables with a spoon to get all the liquid out.

Set broth aside.

For the Soup...
5

Slice the white and light green parts of 1 leek to 1/2-inch and place in a large bowl with water, wash thoroughly, and drain.

6

Drizzle 2 tablespoons of olive oil into the empty dutch oven and heat to medium.

Add the cleaned leek, 1 stalk of chopped celery, 1 chopped carrot, and 1/2 teaspoon of salt, and cook for 10 minutes until vegetables are soft.

Stir in 3 cloves of minced garlic and cook for 30 seconds.

7

Add the pea broth and bring to a simmer.

8

Stir in 1/2 cup of orecchiette pasta and cook for 5 minutes.

9

Stir in 8-ounces of chopped sugar snap peas, 1/2 cup of cup frozen peas, 8-ounces of trimmed and halved green beans, and cook for 3 more minutes.

10

Stir in 1 small zucchini that has been seeded and chopped, simmer for another 3 minutes or until pasta and vegetables are cooked.

Season with salt and pepper to taste.

11

Ladle soup into bowls and top with pistou.

Ingredients

For the Pistou...
 ½ cup fresh basil leaves
 ½ cup Parmesan cheese, grated
  cup extra-virgin olive oil
 1 garlic clove
For the Pea Broth...
 7 cups water
 2 cups chicken broth
 8 oz sugar snap peas, chopped
 1 medium onion, chopped
 1 carrot, peeled and chopped
 1 garlic clove, slightly smashed
 1 ½ tsp salt
 2 bay leaves
For the Soup...
 1 tbsp extra-virgin olive oil
 1 leek, white and green parts only, sliced to 1/2 inch and washed thoroughly
 1 celery rib, chopped
 1 carrot, peeled and chopped
 ½ tsp salt
 3 garlic cloves, minced
 ½ cup orecchiette pasta
 8 oz sugar snap peas
 ½ cup frozen peas
 8 oz green beans, trimmed and halved
 1 small zucchini, seeded and chopped

Directions

Gather Ingredients...
1

For the Pistou...
2

In a food processor combine 1/2 cup fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup extra-virgin olive oil, and 1 garlic clove. Pulse until smooth, scraping down the sides of the bowl.

Cover and refrigerate until ready to serve.

For the Pea Broth...
3

In a large dutch oven over medium-high heat combine 7 cups of water, 2 cups of chicken broth, 8-ounces of chopped sugar snap peas, 1 medium chopped onion, 1 chopped carrot, 1 garlic clove slightly smashed, 1 1/2 teaspoon salt, and 2 bay leaves.
Bring to a boil and then reduce heat to medium-low and partially cover, simmer for 30 minutes.

4

Strain broth through a fine-mesh strainer and press vegetables with a spoon to get all the liquid out.

Set broth aside.

For the Soup...
5

Slice the white and light green parts of 1 leek to 1/2-inch and place in a large bowl with water, wash thoroughly, and drain.

6

Drizzle 2 tablespoons of olive oil into the empty dutch oven and heat to medium.

Add the cleaned leek, 1 stalk of chopped celery, 1 chopped carrot, and 1/2 teaspoon of salt, and cook for 10 minutes until vegetables are soft.

Stir in 3 cloves of minced garlic and cook for 30 seconds.

7

Add the pea broth and bring to a simmer.

8

Stir in 1/2 cup of orecchiette pasta and cook for 5 minutes.

9

Stir in 8-ounces of chopped sugar snap peas, 1/2 cup of cup frozen peas, 8-ounces of trimmed and halved green beans, and cook for 3 more minutes.

10

Stir in 1 small zucchini that has been seeded and chopped, simmer for another 3 minutes or until pasta and vegetables are cooked.

Season with salt and pepper to taste.

11

Ladle soup into bowls and top with pistou.

prOvençal vegetable sOup
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