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Provencal vegetable soup

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Ingredients/Components

leek, or 1 bunch green onions - 1 item
water
onion, diced - 1 item
cut green beans - 2 c
diced potatoes - 2 c
diced carrots - 2 c
diced tomatoes - 2 c
salt - 1 Tbsp
zucchini, diced - 2 c
cloves garlic
chopped fresh basil or 1 Tbsp - 2 Tbsp
tomato paste - 2 Tbsp
grated parmesan cheese - 1/4 c
olive oil - 1/4 c

How to make provencal vegetable soup:

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.

Recipe categories: Vegetables, Soups & stews, French.

Rating:

3.7

Average rating: 3.7, total votes: 6

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