PROVENCAL VEGETABLE SOUP
Steps:
- Preparation Time: Approximately 15 minutes Cook Time: Approximately 35 minutes Preparation: Heat the olive oil in a large soup pot over medium heat. Add the onion, leek, celery and zucchini. Cook and stir until the vegetables are softened, about 5 to 8 minutes. Add the broth and beans; bring to a boil. Reduce the heat and cover; simmer for 15 minutes. Add the potatoes, tomatoes, carrots, green beans and pasta, and cover. Cook for 10 to 15 minutes or until the pasta is cooked through. Season with the salt and pepper. Ladle the soup into bowls and spoon a little of the pesto into each serving. Adapted from "Get with the Program! Guide to Good Eating!" by Bob Greene. Copyright 2003 by Bob Greene. Published by Simon & Schuster, Inc., N.Y. Reprinted by permission.
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Ana Wilson-Izor
[email protected]This soup is a must-try for any soup lover.
Ciaran Fogg
[email protected]I would definitely recommend this soup to others.
Julz Eiler
[email protected]This soup is perfect for a light lunch or dinner.
M Rana
[email protected]I love that this soup is made with fresh, healthy ingredients.
Malik Rabbani
[email protected]This soup is a great way to get your daily dose of vegetables.
Royal hawelli marque Awanzada
[email protected]I'm not a vegetarian, but I love this soup. It's so flavorful and satisfying.
Jason Green
[email protected]This soup is easy to make and it's a great way to use up leftover vegetables.
Nakalende Babra
[email protected]I love the addition of the saffron and fennel seeds. They give the soup a unique and delicious flavor.
Emma Felix
[email protected]This soup is perfect for a cold winter day. It's hearty and warming, and the vegetables are cooked to perfection.
boukari
[email protected]This soup is so flavorful and satisfying. I love that it's made with healthy ingredients.
Ishaku Sarwuta
[email protected]I made this soup for a potluck and it was a hit. Everyone loved it.
mohammd parves1999
[email protected]I'm a vegetarian and I'm always looking for new and delicious vegetarian recipes. This soup is definitely a keeper.
Ken Kilonzo
[email protected]This soup is a great way to use up leftover vegetables. I had some carrots, celery, and potatoes that were about to go bad, and this soup was the perfect way to use them up.
Muhammad Mansoor
[email protected]I followed the recipe exactly and the soup turned out great. I served it with a side of crusty bread and it was the perfect meal for a cold winter day.
Ibrahim Ally
[email protected]This soup was easy to make and packed with flavor. I used fresh vegetables from my garden and the soup was even better than I expected.
Namakula Aisha
[email protected]I'm not usually a fan of vegetable soups, but this one was surprisingly good. The broth was flavorful and the vegetables were tender and flavorful.
Lukman Khan
[email protected]This Provencal vegetable soup was an absolute delight! The flavors were rich and complex, and the vegetables were cooked to perfection. I especially loved the addition of the saffron and fennel seeds, which gave the soup a unique and delicious flavor