Hearty Provençal Pesto Soup

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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:

  1. 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.
  2. Meanwhile, place the pesto ingredients in a high-speed blender and blend until smooth.
  3. Ladle soup into bowls and top each with a generous spoonful of pesto.

Enjoy!

 

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