Provencal Vegetable Soup (Soupe au Pistou)
Why This Recipe Works
Provençal vegetable soup is a classic French summer soup with a delicate broth that is intensified by a dollop of pistou, the French equivalent of Italy’s pesto. We wanted a simple version that focused on fresh seasonal vegetables. Leeks, green beans, and zucchini all made the cut; we like their summery flavors, different shapes, and varying shades of green. We added canned white beans (which were far more convenient than dried in this quick-cooking soup) and orecchiette for its easy-to-spoon shape. For the best flavor, we make our own vegetable broth (a quick paste that’s stirred into boiling water). Incorporating the cooking liquid from the canned beans adds much-needed body to the broth. For the pistou, we just whirred basil, Parmesan, olive oil, and garlic together in our food processor.