Provencal Vegetable Soup
A vibrant Provencal vegetable soup packed with fresh flavors like basil, garlic, and tomatoes, perfect for a hearty, health-conscious meal suitable for all seasons.
Ingredients
- 1 leek or 1 bunch green onions ⓘ
- 2 1/2 qt. water ⓘ
- 1 onion, diced ⓘ
- 2 c. cut green beans ⓘ
- 2 c. diced potatoes ⓘ
- 2 c. diced carrots ⓘ
- 2 c. diced tomatoes ⓘ
- 1 Tbsp. salt ⓘ
- 2 c. zucchini, diced ⓘ
- 2 lg. cloves garlic ⓘ
- 2 Tbsp. chopped fresh basil or 1 Tbsp. dried basil
- 2 Tbsp. tomato paste ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
- 1/4 c. olive oil ⓘ
Instructions
- In 2 1/2 quarts of water, cook together leek, onion, green beans, potatoes, carrots, tomatoes, and salt.
- Cook for 45 minutes or until tender.
- In the last 30 minutes, add zucchini.
- If using any frozen vegetables, add them the last 15 minutes.
- Add salt and pepper to taste.
- Prepare a garlic paste by crushing garlic and basil together.
- Gradually work in tomato paste, Parmesan cheese, and olive oil.
- Add a few tablespoons of the broth to the garlic paste, mix well, then stir the paste into the soup.
- Heat for 5 minutes before serving.
Tips & Substitutions
For a heartier soup, consider adding lentils or chickpeas for extra protein. If you don’t have fresh basil, dried basil works in a pinch, but reduce the amount to avoid overpowering the dish. Adjust the vegetables according to what you have on hand; for instance, bell peppers or peas can be excellent substitutes. Use the leftover broth as a base for other Mediterranean recipes.
Serving Suggestions
Serve the soup hot, garnished with a drizzle of olive oil and extra grated Parmesan cheese. Pair it with crusty bread or a side of Whipped Honey Lemon Yogurt for a refreshing contrast. This soup is also delicious alongside Spinach Filled Pitas for a complete meal, making it a perfect choice for a cozy dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water or broth if it’s too thick. This soup also freezes well for up to 3 months; just ensure it cools completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Provencal Vegetable Soup contains roughly 776 calories, with 15g protein, 100g carbohydrates, and 38g fat. It is an excellent source of vitamin A (256% of the Daily Value), vitamin C (109% of the Daily Value), and dietary fiber (78% of the Daily Value). Note that it is relatively high in sodium, at 1515mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used, but add them in the last 15 minutes of cooking to retain their texture. This makes it convenient if you don’t have fresh produce on hand, allowing you to still enjoy a hearty bowl of soup.
How can I make this soup spicier?
To add some heat, consider adding a pinch of red pepper flakes or a diced jalapeño with the other vegetables. You can also serve the soup with a side of hot sauce for those who prefer to adjust the spice level individually.
Is this soup suitable for a vegan diet?
Yes, to make this soup vegan, simply omit the Parmesan cheese or substitute it with a plant-based cheese alternative. The other ingredients are naturally vegan, making it a great choice for anyone following a vegetarian or vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).