Provencal Vegetable Soup

Provencal Vegetable Soup

Servings 6 servings
Calories 150kcal


  • 1 tbsp olive oil extra virgin
  • 1 leek
  • 1 medium-stalked celery
  • 1 medium carrot
  • 1 serving salt & pepper 1.2g
  • 2 cloves garlic
  • 3 cups water
  • 56 g orecchiette
  • 8 oz green beans
  • 15 oz cannellini beans
  • 1 medium zucchini
  • 1 tomato
  • 3 cups vegetable broth


  • Heat oil in Dutch oven over medium heat until shimmering.
  • Add leek, celery, carrot, and ½ teaspoon salt and cook until vegetables are softened, 8 to 10 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in broth and water and bring to simmer.
  • Stir in pasta and simmer until slightly softened, about 5 minutes.
  • Stir in green beans (haricots verts) and simmer until bright green but still crunchy, about 3 minutes.
  • Stir in cannellini beans, zucchini, and tomato and simmer until pasta and vegetables are tender, about 3 minutes.
  • Season with salt and pepper to taste.
  • Serve, topping individual portions with pistou.


The Editors at America’s Test Kitchen. The Complete Mediterranean Cookbook (p. 47). America’s Test Kitchen. Kindle Edition.


Nutrition Facts
Provencal Vegetable Soup
Amount Per Serving (445 g)
Calories 150 Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Sodium 320mg14%
Potassium 430mg12%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 5g6%
Protein 6g12%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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