Provencal Vegetable Soup
This is a traditional soup of provence. don't omit the pistou as this gives this dish a wonderful scent and color. preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for zwt5.
Steps
To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth , adding the extra virgin oil last.
To make the soup: if using dried haricot beans , place in a saucepan and cover with water.
Bring to a hard boil for 10 mins and drain.
Place the par-boiled beans , or fresh beans if using , in a saucepan with the herbes de provence and one of the garlic cloves.
Add water to cover by 2.
5 cm.
/ 1in.
Boil , reduce heat and simmer over a medium low heat until tender , about 20 minuters for fresh breans and about 1 hour for dried beans.
Set aside in the cooking liquid.
In a large saucepan or flameproof casserole heat the oil.
Add onion and leeks , cook for 5 minutes , stir occasionally , until onion softens.
Add celery , carrots and the other garlic clove and cook , covered for 10 minutes , stirring.
Add potatoes , french beans and water , then season lighlty with salt and pepper.
Bring to a boil , skim any foam that rises to the surface , then reduce t.
Ingredients
broad beans, herbes de provence, garlic cloves, olive oil, onion, leek, celery rib, carrots, potatoes, french beans, water, peas, courgettes, tomatoes, spinach leaves, salt & freshly ground black pepper, fresh basil, garlic clove, basil leaves, parmesan cheese, extra virgin olive oil