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.

Advertisements

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.

    Like

  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!

    Like

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

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s