Name: Provençal Vegetable Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 3 tablespoons light olive oil; 1 boneless, skinless chicken breast, cubed (optional; see Notes); Kosher salt and freshly ground black pepper; 1 large onion, chopped; 2 garlic cloves, minced; 1 red bell pepper, seeded and diced; 1 cup chopped carrots; 1 cup chopped celery; 4 ounces cremini mushrooms; 1 zucchini, chopped; 1/4 cup chopped fresh parsley; 2 tablespoons herbes de Provence; 1 bay leaf; 1/2 cup white wine; 6 cups chicken broth; 1 (15-ounce) can cannellini beans, undrained; 8 baby red potatoes, quartered; Prepared basil pesto, for serving (see Notes)

Provençal Vegetable Soup

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Provençal Vegetable Soup is characterized by the basil-pesto topping, which adds a burst of herbal ﬂavor to your bowl. I’ve added some chicken to give the dish more protein, but feel free to omit it and use vegetable broth for a vegetarian version.

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 4-6
Category: Soups

Ingredients

3 tablespoons light olive oil
1 boneless, skinless chicken breast, cubed (optional; see Notes)
Kosher salt and freshly ground black pepper
1 large onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and diced
1 cup chopped carrots
1 cup chopped celery
4 ounces cremini mushrooms
1 zucchini, chopped
1/4 cup chopped fresh parsley
2 tablespoons herbes de Provence
1 bay leaf
1/2 cup white wine
6 cups chicken broth
1 (15-ounce) can cannellini beans, undrained
8 baby red potatoes, quartered
Prepared basil pesto, for serving (see Notes)

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Instructions

In a large pot, heat the olive oil over medium heat. Add the chicken (if using) and lightly brown on all sides. Season with salt and black Add the onion, garlic, bell pepper, carrots, celery, mushrooms, and zucchini. Stir to combine. Add the parsley, herbes de Provence, and bay leaf. Cook, stirring, until the vegetables are tender, about 5 to 7 minutes. Season lightly with salt and black pepper.
Deglaze the pan with the wine by pouring the wine in and stirring while scraping up any browned bits from the bottom of the pan. Simmer until the wine has reduced by half, about 8 minutes.
Stir in the broth and add the cannellini beans and Simmer for about 15 minutes, until the potatoes are tender.
Remove from the heat and discard the bay leaf. Taste and adjust the seasoning.
Ladle the soup into large bowls. Serve with a heaping tablespoon of pesto on top. Stir the pesto into the soup as you eat.

Notes

To cook the chicken, place 1 medium boneless, skinless chicken breast on a baking sheet and bake at 350 degrees F for 30 minutes.
To make the basil pesto, combine 2 cups fresh basil leaves, 3 garlic cloves, and 1/4 cup pine nuts in a food processer and pulse. Add 2/3 cup olive oil and 1/2 cup shredded Parmesan cheese. Add kosher salt and freshly ground black pepper. Blend and serve.

Find it online: https://foodgardening.mequoda.com/recipe/provencal-vegetable-soup/