Provencal Vegetable Soup
Provencal Vegetable Soup is an impressive dinner. Made with 1 leek, or 1 bunch green onions, 2 1/2 qt. water, 1 onion, diced, 2 c. cut green beans and 2 c. diced potatoes, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In 2 1/2 qts. water cook together leek, onion, green beans, potatoes, carrots, tomatoes and salt.
Cook for 45 minutes or until tender.
In the last 1/2 hour, add zucchini.
If you're using any frozen vegetables, add them the last 15 minutes.
Add salt and pepper to taste.
Prepare a garlic paste by crushing together garlic and basil.
Gradually work in tomato paste, parmesan cheese, and olive oil.
Add a few Tbsp. of the broth to the garlic paste, mix well, then stir the paste into the soup.
Heat 5 minutes. Serves 8.
π· Perfect Pairings
Complete your meal with these
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