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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Provencal Vegetable Soup

Source: dLife

A chunky vegetable soup with a wonderful aroma.

Nutrition Facts

Makes 6 - 8 servings
Amount Per Serving

Calories	412.0

Total Carbs	57.2 g

Dietary Fiber	18.3 g

Sugars	12.6 g

Total Fat	12.6 g

Saturated Fat	2.5 g

Unsaturated Fat	1.4 g

Potassium	1053.9 mg

Protein	20.2 g

Sodium	144.2 mg

Dietary Exchanges 12.6 Fat, 2.1 Vegetables, 2.9 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

To make the pistou, put the garlic, basil and Parmesan cheese in a food processor until smooth, scraping down the side once. With machine running, slowly add the olive oil through the feed tube.
To make soup, if using dried navy beans, soak and drain them, place in a pan and cover with water. Boil vigorously for 10 minutes and drain.
Place the par-boiled beans, or fresh fava beans, in a pan with herbes de Provence and one of the garlic cloves. Add water to cover by 1 inch. Bring to boil. Reduce heat and simmer over medium-low heat until tender (about 10 minutes) for fresh beans or (1 hour) for dried beans. Set aside in cooking liquid.
Heat oil in large pan. Add onion and leek and cook for 5 minutes, stirring occasionally, until they are softened.
Add celery, carrots and remaining of garlic colves and cook covered 10 minutes, stirring occasionally.
Add potatoes, green beans and water, season lightly with salt and pepper. Bring to boil, skim off any foam that rises, reduce heat, cover and simmer for 10 minutes.
Add zucchini, tomatoes and peas together with reserved beans and their cooking liquid, simmer 25 minutes.
Add spinanch and simmer an additional 5 minutes.
Season the soup and swirl a spoonful of pistou in each bowl. Garnish with fresh basil and serve.