Provencal Vegetable Soup

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Thought this was a wonderful soup. Second time i added different assortment of fresh veggies. Makes a lot

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I love to make soup and this is one of the best! Our son is vegetarian, so I make it with vegetable broth instead of the chicken. Excellent, excellent

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I made it exactly as the recipe goes and as soon as we finished the first batch hubby asked for another. He eats it twice a day!

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This reminds me of minestrone soup--veggies, pasta, tomato sauce too (my fave recipe is one from Michael Chiarello. I have one of those manually operated gizmos that chops veggies into a uniform dice for eye appeal making prep easier. You can change up the veggies using whatever is in season. I used zucchini instead of haricots vertes b/c I had it on hand. Surely you can add summer squash,celery, etc., too. I added fresh parsley at end. For the pistou, I added some crushed red pepper flakes for a little kick. We used the extra for spreading on ciabatta bread for dinner, and I can see it used tossed in hot pastas as well. All in all, a simple, light soup that goes well before any meal w/o ruining your appetite.

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Fabulous! Great flavor, great color, hearty and healthy. My family raved about it and I plan on making it again and again.

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I made this soup twice and both times it was fabulous. It freezes well so go ahead make it, eat it and then freeze whats left. You will have a healthy delicious meal ready in no time. My friends and family rave about it, the flavor gets better after it sits the refrigerator over night. Hearty and perfect soup. I love Ina.

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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:

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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.

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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.

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But after reading the reviews, I had to try it. Yum! Great color and the pistou makes for such a rich flavor.