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Provencal Vegetable Soup
Source: dLife

A chunky vegetable soup with a wonderful aroma.

Prep Time: 8 hours
Cook Time: 90 minutes
Difficulty: Intermediate

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
2 1/2 Fat , 2 1/2 Vegetables , 3 Starch , 1/2 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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1 1/2 cup  Beans, fava, mature
0 1/2 oz  herbes de provence
2 each  medium garlic cloves
1 each  fresh leeks
1 each  medium celery stalks
2 each  medium carrots
2 each  small potatoes
4 oz  fresh green beans
5 cup  cold water
2 each  small zucchini
3 each  fresh tomatoes
4 cup  fresh green peas
4 oz  fresh spinach leaves
1 pinch  salt and pepper
8 each  fresh basil leaves
1 each  medium garlic cloves
0 1/2 cup  fresh basil
4 tbsp  grated Parmesan cheese
4 tbsp  extra virgin olive oil
  1. 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.
  2. 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.
  3. 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.
  4. Heat oil in large pan. Add onion and leek and cook for 5 minutes, stirring occasionally, until they are softened.
  5. Add celery, carrots and remaining of garlic colves and cook covered 10 minutes, stirring occasionally.
  6. 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.
  7. Add zucchini, tomatoes and peas together with reserved beans and their cooking liquid, simmer 25 minutes.
  8. Add spinanch and simmer an additional 5 minutes.
  9. Season the soup and swirl a spoonful of pistou in each bowl. Garnish with fresh basil and serve.

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