Provencal Vegetable Soup

Show: Barefoot ContessaEpisode: Thank You Dinner

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

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
Martha Shady Shores, TX 10-31-2009
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Best Veggie Soup Ever
Rated: 5 stars out of 5

Love this recipee, especially the pistou. I am on vacation and was so happy that I could pull up the recipee on line, and... fix for company tonight. I have two of your books and love to wander through them and get new ideas.Read more
recipe Provencal Vegetable Soup
J Dallas, TX 10-29-2009
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Perfect!
Rated: 5 stars out of 5

Stick to the recipe word for word and you will have an amazingly fresh soup with unbelievable layers of flavors. I find it... rare to be able to make a soup in this relatively short amount of time and it have taste so delicious! Served with a little crusty bread. Thanks AGAIN Ina!Read more
recipe Provencal Vegetable Soup
Jennifer Osage Beach, MO 10-25-2009
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SHOW STOPPER SOUP!!!
Rated: 5 stars out of 5

We seved this soup with a French themed party. It was by far the favorite of most people there. Most had at least 2 bowls,... some three! Don't change a thing about it. I know saffron is expensive but it is what gives this dish the depth of flavor that is fabulous. It's been moved to the top of my list as one of my favorite Ina recipe.Read more
recipe Provencal Vegetable Soup
Eliana Atlanta, GA 10-20-2009
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Awestruck :)
Rated: 5 stars out of 5

So I made the Pistou in a food processor and totally forgot to add it to the soup. I'm sure it does something marvelous to... it, but for all you lazy people out there, you could totally skip it and it's still insanely good!Read more
recipe Provencal Vegetable Soup
Alex Chicago, IL 10-15-2009
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It is so good.
Rated: 5 stars out of 5

This soup is amazing. The pasta makes it super hearty and the saffron adds a lovely, subtle flavor to the broth. I used... veggie broth, but I'm sure chicken works too! The recipie makes a HUGE amount but you don't mind eating on it all week! Read more
recipe Provencal Vegetable Soup
Mev Greensboro, GA 10-10-2009
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" A SPOHISTICATED VEGETABLE SOUP!"
Rated: 5 stars out of 5

THE ADDITION OF THE SAFFRON, ALONG WITH THE PISTOU, BRINGS A MELLOW SOPHISTICATION TO THIS SOUP. IT IS AN ALMOST... UNDETECTABLE TASTE THAT DOES NOT INSINUATE ITSELF, BUT MAKES ONE BEG THE QUESTION OF , "WHAT IS THAT." I USED A LO-SALT, BOXED CHICKEN BROTH FOR CONVENIENCE AND LOOK FORWARD TO MAKING THIS RECIPE WITH WHAT IT TRULY DESERVES - A GOOD HOME-MADE BROTH. ANOTHER RECIPE FROM INA THAT GOES STRAIGHT TO MY 'FAVORITES' LIST. Read more