Provencal Vegetable Soup
Transport your taste buds to the sun-drenched fields of Provence with this hearty and wholesome Provencal Vegetable Soup. Packed with vibrant, nutrient-dense ingredients like zucchini, Yukon Gold potatoes, and green beans, this rustic recipe bursts with Mediterranean flavors. Aromatics such as fresh thyme, rosemary, and garlic infuse the vegetable stock, creating a fragrant base that’s both comforting and light. Protein-rich cannellini beans add a velvety texture, while a garnish of fresh basil and optional grated Parmesan cheese takes this dish to gourmet status. Perfect for cozy nights or healthy meal prep, this one-pot soup is ready in just an hour and pairs beautifully with crusty bread. Explore how this vegetable-packed recipe can easily become a staple in your weekly rotation!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 medium, diced carrot
- 2 stalks, diced celery stalks
- 1 medium, diced zucchini
- 2 medium, peeled and diced Yukon Gold potatoes
- 3 medium, chopped tomatoes
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 6 cups vegetable stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 teaspoon, chopped rosemary
- 1 cup, drained and rinsed cooked cannellini beans
- 1 tablespoon, chopped fresh basil
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, grated (optional) parmesan cheese
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots, celery, and zucchini. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
Add the diced potatoes, chopped tomatoes, and green beans to the pot. Stir well to combine.
Pour in the vegetable stock and add the bay leaf, thyme sprigs, and chopped rosemary.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, or until the vegetables are tender.
Stir in the cooked cannellini beans and simmer for another 5 minutes.
Remove the bay leaf and thyme sprigs from the pot. Taste the soup and season with salt and black pepper, adjusting as needed.
Garnish the soup with fresh basil and grated parmesan cheese if desired.
Ladle the soup into bowls and serve hot with crusty bread on the side.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 8422 mg | 366% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 63.7 g | 228% | |
| Total Sugars | 70.7 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1080 mg | 83% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 8835 mg | 188% | |
*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.
