Provencal Vegetable Soup

Show: Barefoot ContessaEpisode: Thank You Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (53)

RECIPE
COMMENTS & REVIEWS(53)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 20 min

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Ingredients

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Directions

Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.

To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.

Pistou:

4 large garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup freshly grated Parmesan

1/2 cup good olive oil

Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.

Yield: 1 cup

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Comments & Reviews

recipe Provencal Vegetable Soup
Julia Greenfield, IN 01-30-2010
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Mmmmm.....Mmmmmm Good!
Rated: 5 stars out of 5

For a meat & potatoes girl from the Midwest I, too, found it a little hard to believe that some vegetables in chicken stock... could have much flavor, but with all the 5-star reviews I decided to give it a try. I prepared the recipe pretty much as shown except I used whole wheat angel hair pasta and used more of some vegetables and less of some others just to use what I had on hand, but nothing so different it would change the flavor. I must admit this skeptic is now a convert. While the flavors were unique to my palate, I enjoyed them immensely and will make this soup again. It's so good it even rates a space in the hand-written family cookbooks I made for my children a couple Christmases ago. I'm so glad there are leftovers:)Read more
recipe Provencal Vegetable Soup
alison chicago, IL 01-28-2010
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Epic vegetable soup!
Rated: 5 stars out of 5

I thought it would be a boring vegetable soup, but this was delicious! The pistou is key...By the way, how long will pistou... last in the fridge? I would like to have it on hand for a variety of things...does anybody know? Be careful not to over do it on the noodles, I put in about 8oz. and they soaked up the broth which really thickened the leftovers. The leftovers were still fantastic, but really thick. Just fyi. Read more
recipe Provencal Vegetable Soup
Mary Ridgecrest, CA 01-22-2010
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Lovely and tasty
Rated: 5 stars out of 5

This is one of the best recipes I've tried. I forgot to buy the leeks and I couldn't find the saffron so the soup went... without either ingredient. No matter. The soup was a beautiful golden color thanks to the tomatoey, garlicky pistou that was added to the soup before serving. We all loved this recipe and next time I will be sure to remember the leeks. Highly recommend.Read more
recipe Provencal Vegetable Soup
Amy Northbrook, IL 01-17-2010
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I was concerned that I wouldn't love this
Rated: 5 stars out of 5

But after reading the reviews, I had to try it. Yum! Great color and the pistou makes for such a rich flavor.
recipe Provencal Vegetable Soup
sarah irvine, CA 01-14-2010
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WOW!
Rated: 5 stars out of 5

my hubby and i both had seconds of this soup! such simple ingredients, yet there you get so much flavor from the pistou. I... absolutely loved the pistou! i'm wondering if i could use cooked garlic in it and make it a spread...it was so yummy!Read more
recipe Provencal Vegetable Soup
null null, null 01-05-2010
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BEST SOUP I'VE EVER MADE!
Rated: 5 stars out of 5

This soup is incredibly tasty and hearty! I added an additional tiny bit of the pistou to the bottom of each bowl before... serving and roasted leftover parts of the leeks with olive oil & salt/pepper for garnish on top. Very easy and an absolute crowd pleaser!Read more