This hearty Provencal soup is the perfect meal for a cold winter night. It’s hearty enough for a family dinner, and served with either a side of quinoa, or a warm, crusty loaf of bread – you’re in for a treat. The spinach pesto topping is what elevates this soup beyond a regular veggie soup. I always make a big pot and freeze what I don’t use for later.
Hearty Provencal Soup (serves 4)
Ingredients:
- 3 tbsp veggie broth
- 3 cloves garlic, finely chopped
- 1 sprig fresh thyme, leaves removed
- 3 medium carrots, peeled and finely chopped
- 2 stalks celery, finely chopped
- 1 yellow onion, finely chopped
- 1/2 medium zucchini, chopped
- 1 cup sliced brown mushrooms
- 1/4 head Savoy cabbage, cored and thinly shredded
- 8 cups vegetable stock
- One 15-ounce can cannelini beans
- Sea salt and freshly ground black pepper, to taste
Pesto
- 2 cups fresh basil leaves
- 1 cup baby spinach leaves
- 2 cloves garlic, peeled and chopped
- 1 cup extra virgin olive oil
- 1/2 cup almonds, toasted
- Kosher salt, to taste
Directions:
- In a large stockpot, heat the veggie broth and gently “sauté” all the veggies and herbs until they have softened, approximately 5 to 8 minutes. Make sure to stir constantly to avoid burning. Add the stock and the beans, and turn heat down to low. Cover the pan and simmer for 30 minutes.
- Meanwhile, place the pesto ingredients in a high-speed blender and blend until smooth.
- Ladle soup into bowls and top each with a generous spoonful of pesto.
Enjoy!
