Provencal Vegetable Soup (Soupe Au Pistou)

This week at I Heart Cooking Clubs we are making one pot meals. I have been looking forward to making soup and I found a good one.

Ina’s recipes are big so I halved the recipe and got four servings. This soup is filled with vegetable goodness; onions, leeks, potatoes, carrots and green beans. They all tasted fresh and crisp. The base is chicken stock and I did not make homemade. The pistou was a great addition and I would not skip it. Made with garlic, tomato paste, basil, Parmesan and olive oil. My pistou was more red than green due to the small basil leaves I used but it still tasted good. This soup reheated well so it is good for leftovers. My husband did not like the spaghetti pieces and would have preferred a different pasta that fit on the spoon better but I didn’t mind. I am sure any pasta would work.

Provencal Vegetable Soup (Soupe Au Pistou) page 82 or from FoodNetwork.


3 Comments Add yours

  1. flour.ish.en says:

    Sounds so nourishing with all the veggies. I like the astute advice your husband has to offer.


  2. Kim says:

    Haha…I'm laughing so hard because I would say the same thing as your husband. I like food that is easy to eat and, in this case, I would need the pasta to fit on the spoon. However, this recipe does look delicious and I'd say the pistou really amps up the flavor!


  3. It's amazing how a little spoonful of pistou amps up the flavor of this colorful soup!


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