Provencal Soup
Experience the flavors of the French countryside with this hearty and aromatic Provençal Soup, a vibrant medley of fresh vegetables and fragrant herbs. Packed with zucchini, green beans, tomatoes, and potatoes, this nourishing soup is simmered to perfection in a base of vegetable broth infused with thyme, bay leaf, and garlic. Finished with fresh basil and parsley, it captures the essence of Provençal cuisine in every spoonful. Perfect for a cozy weeknight dinner, it’s both light and satisfying, and pairs wonderfully with crusty bread or a sprinkle of Parmesan cheese. This easy-to-make, vegetable-rich soup is a must-try for anyone seeking comfort, flavor, and a healthy option all in one pot.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, sliced (white and light green parts only) leek
- 2 medium, diced carrot
- 2 medium, diced celery stalks
- 1 medium, diced zucchini
- 2 small, peeled and diced potatoes
- 3 medium, chopped fresh tomatoes
- 150 grams, trimmed and cut into 1-inch pieces green beans
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 1 bay leaf
- 4 sprigs fresh thyme
- 3 tablespoons, chopped fresh parsley
- 10 leaves, chopped fresh basil
- 1 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 50 grams, grated (optional for serving) Parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sliced leek. Sauté for 3-5 minutes or until softened and translucent.
Stir in the diced carrots and celery, and cook for another 5 minutes, stirring occasionally.
Add the diced zucchini, potatoes, and chopped tomatoes to the pot. Stir well to combine.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and add the bay leaf and thyme sprigs. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes.
After 20 minutes, stir in the green beans and continue cooking for an additional 10 minutes or until all the vegetables are tender.
Remove the bay leaf and thyme sprigs from the pot.
Stir in the chopped parsley and basil. Season the soup with salt and black pepper to taste.
Ladle the hot soup into bowls and, if desired, top with grated Parmesan cheese.
Serve immediately with crusty bread on the side for a truly satisfying meal.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 8739 mg | 380% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 74.1 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1181 mg | 91% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 7793 mg | 166% | |
*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.
