French Country Soup
Experience the rustic charm of the French countryside with this hearty and wholesome French Country Soup. Brimming with vibrant vegetables like carrots, celery, zucchini, and green beans, this comforting bowl is elevated with creamy cannellini beans and tender russet potatoes, simmered to perfection in a fragrant broth infused with bay leaf and thyme. This one-pot wonder is as nourishing as it is delicious, perfect for cozy dinners or make-ahead meals. Garnished with fresh parsley and best served with crusty baguette slices, this simple yet satisfying soup brings the essence of French bistro cooking straight to your table in just an hour.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 medium russet potatoes, peeled and cubed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, diced
- 1 14-ounce can canned diced tomatoes
- 1 15-ounce can cannellini beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 loaf fresh baguette (optional, for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, diced carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the cubed potatoes, green beans, zucchini, and canned diced tomatoes (including their juices). Stir to combine.
Pour in the chicken or vegetable broth and add the bay leaf, dried thyme, salt, and black pepper. Stir well.
Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer gently for 25 minutes, or until the potatoes and green beans are tender.
Stir in the cannellini beans and cook for another 5 minutes to warm them through.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard. Stir in the chopped fresh parsley just before serving.
Ladle the soup into bowls and serve warm, optionally with slices of fresh baguette on the side.
Nutrition Facts
Calories |
357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 9.7 g | 34% | |
| Total Sugars | 9.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
