Best 5 Provençal Greens Soup Recipes

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Provençal greens soup, also known as soupe au pistou, is a classic French dish that originates from the Provence region. This flavorful and vibrant soup is characterized by its use of a variety of fresh, local greens, such as spinach, Swiss chard, and kale. The addition of aromatic herbs, such as basil, thyme, and rosemary, along with the signature green sauce known as pistou, made with garlic, olive oil, and basil, elevates the soup's flavors and creates a tantalizing aroma. Provençal greens soup is a delightful and nutritious meal that can be enjoyed as a light lunch or dinner, and is sure to impress your taste buds with its vibrant colors and bold flavors.

Let's cook with our recipes!

PROVENCAL VEGETABLE SOUP: SOUPE AU PISTOU



Provencal Vegetable Soup: Soupe au Pistou image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 21

4 tablespoons olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice
6 garlic cloves, minced
2 medium carrots, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
8 cups chicken stock
Salt
1 teaspoon whole black and white peppercorns
4 small sprigs fresh thyme
4 small sprigs fresh parsley
12 green beans, trimmed and cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch dice
2 medium yellow summer squash, cut into 1/2-inch dice
1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice
6 medium garlic cloves, peeled
6 ripe tomatoes, peeled, seeded, and chopped
4 to 6 tablespoons extra-virgin olive oil
30 fresh basil leaves, washed and dried
6 to 8 slices French bread, about 1/4-inch thick
Olive oil
6 to 8 ounces fresh creamy goat cheese

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt.
  • Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes.
  • Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup.
  • Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F.
  • Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside.
  • When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt.
  • Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste.

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving

Steps:

  • Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron, bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring to a simmer, and cook for 15 more minutes.
  • To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and more pistou.
  • Pistou:
  • 4 large garlic cloves
  • 1/4 cup tomato paste
  • 24 large basil leaves
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup good olive oil
  • Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
  • Yield: 1 cup

PROVENçAL VEGETABLE SOUP (SOUPE AU PISTOU)



Provençal Vegetable Soup (Soupe au Pistou) image

Provided by Ruth Cousineau

Categories     Soup/Stew     Cheese     Pasta     Potato     Soy     Vegetarian     Quick & Easy     Dinner     Lunch     Green Bean     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

For soup:
1 large leek (white and pale green parts only), washed and thinly sliced (2 cups)
1 celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 garlic clove, finely chopped
1 large thyme sprig
2 tablespoons extra-virgin olive oil
1/2 pound boiling potatoes, peeled and cut into 1/2-inch pieces
1/2 pound Swiss chard, stems cut into 1/2-inch pieces and leaves coarsely chopped
8 cups water
2 cups thawed frozen edamame (fresh soybeans)
1/2 pound zucchini, cut into 1/2-inch pieces
1/4 pound green beans, trimmed and cut into 1-inch pieces
3/4 cup medium pasta shells
For pistou:
1 small tomato
1 cup packed basil leaves
1/2 cup packed flat-leaf parsley leaves
2 garlic cloves, finely chopped
2 tablespoons extra-virgin olive oil
1 cup coarsely grated Gruyère (3 ounces)
Accompaniment: grilled baguette slices brushed with olive oil

Steps:

  • Make soup:
  • Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
  • Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
  • Stir in edamame, zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
  • Meanwhile make pistou:
  • Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
  • Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

PROVENçAL VEGETABLE SOUP WITH BASIL



Provençal Vegetable Soup With Basil image

This is my version of soupe au pistou, beloved in the South of France in both homes and restaurants. It is quite similar to neighboring Italy's minestrone al pesto. Made with flavorful ripe summer vegetables, it does not need a meat-based broth. To keep the soup green and fresh looking, some of the vegetables are cooked separately and added to the pot just before serving. A generous spoonful of garlicky basil pistou in each soup bowl gives the soup its bright sunny character.

Provided by David Tanis

Categories     soups and stews, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

1 1/2 cups fresh shelling beans, such as cranberry or cannellini, from about 1 pound in the pod
1 small onion, peeled and stuck with clove
1 thyme sprig
1 bay leaf
1 large garlic clove, halved
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1 medium onion, diced, about 1 cup
Salt and pepper
1/2 pound yellow-fleshed potato, peeled and diced, or use baby potatoes, skin on, halved or quartered
1/4 pound romano beans, in 1-inch pieces
1/4 pound yellow wax beans
1/2 pound zucchini or summer squash, chopped, about 2 cups
2 cups basil leaves
4 small garlic cloves
1/2 cup extra-virgin olive oil
2 ounces grated Parmigiano, plus extra for serving
Salt and pepper

Steps:

  • Prepare the beans: Put the beans and 5 cups water in a saucepan over high heat. Add onion stuck with clove, thyme, bay leaf, garlic, salt and olive oil. Reduce heat and cook at a gentle simmer until tender, about 25 to 30 minutes. Leave beans to cool in their own broth. (May be cooked several hours or up to 1 day in advance.)
  • Make the soup: Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add diced onion, season generously with salt and pepper and stir to coat. Turn heat to medium and cook, stirring until softened and barely browned, about 10 minutes.
  • Add potato and 2 cups water to soup pot. Cover and cook until potatoes are soft, about 10 minutes. Add cooked shell beans and bean broth and bring to a simmer. Taste and adjust seasoning. Keep warm.
  • Meanwhile, working in batches in a separate pot, blanch Romano beans, wax beans and zucchini in salted water for 1 minute. Spread out to cool on a baking sheet.
  • Make the pistou: Put basil, garlic and olive oil in a food processor and pulse to a rough paste. (Alternatively, pound basil and garlic in a stone mortar and stir in oil and cheese.) Stir in about 1/2 cup grated cheese and season with salt and pepper. (Makes about 3/4 cup.)
  • To serve, add blanched vegetables to soup pot and simmer for 2 to 3 minutes. Ladle into bowls and add about 2 tablespoons pistou to the center of each bowl. Pass extra grated cheese at the table.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 23 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 489 milligrams, Sugar 4 grams

PROVENCAL VEGETABLE SOUP



Provencal Vegetable Soup image

This soup is flavorful and satisfying, yet still very healthy.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 17

3/4 cup dried navy beans
4 leeks (1/2 pounds), white and light-green parts only
1 teaspoon olive oil
1 medium clove garlic, peeled and thinly sliced
1 medium clove garlic, peeled and thinly sliced
2 tablespoons coarsely chopped flat-leaf parsley
̇ teaspoon finely chopped rosemary leaves
1/2 teaspoon finely chopped thyme leaves
2 large carrots, peeled and cut into ̇-inch dice
2 medium all-purpose potatoes, peeled and cut into ̇-inch dice
1/4 teaspoon freshly ground pepper
8 cups homemade or low-sodium canned chicken stock, skimmed of fat
1 teaspoon salt
1/4 cup finely grated Gruyere cheese
6 half-inch-thick slices country-style bread
1/2 pound fresh spinach, washed, stemmed, and sliced into 1/4-inch strips
1/4 cup fresh chervil, for garnish

Steps:

  • Place navy beans in a large bowl andadd water to cover. Let soak overnight inthe refrigerator.
  • Fill a large bowl with cold water. Sliceleeks into 1/4-inch rounds; add to water.Let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift leeks out ofwater and drain in a colander. Set aside.
  • In a medium, heavy-bottomed stockpot,heat olive oil over medium-low heat. Addleeks and garlic; sauté until translucent,stirring occasionally, about 6 minutes.Add parsley, rosemary, thyme, carrots,potatoes, and pepper. Cover and cook,stirring occasionally, 10 to 15 minutes;lower heat if mixture browns.
  • Drain beans, discarding soaking liquid.Add beans and stock to vegetables. Cover, bring to a boil, and reduce heat to low;cook until beans are tender, about 40minutes. About 10 minutes before thebeans are done, add salt.
  • Meanwhile, heat oven to 400 degrees. SprinkleGruyere over bread. Place on a cookiesheet; toast until cheese is melted andgolden, about 10 minutes.
  • . Add spinach to soup; cook 1 to 2 minutes more. Divide soup among bowls andserve immediately, garnished with chervil,if desired, and Gruyere toast.

Nutrition Facts : Calories 338 g, Cholesterol 5 g, Fat 4 g, Fiber 11 g, Protein 15 g, Sodium 609 g

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment with different greens. There are many different types of greens that can be used in this soup, so feel free to mix and match to create your own unique flavor profile.
  • Add some herbs and spices to taste. This will help to enhance the flavor of the soup and make it more interesting.
  • Serve the soup with a side of crusty bread or crackers. This will help to round out the meal and make it more satisfying.

Conclusion:

Provencal greens soup is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your own taste. So next time you're looking for a quick and easy meal, give this soup a try. You won't be disappointed!

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