Provencal vegetable soup
If you are tired of okroshka and beetroot, then it's time to cook hot soup. Let's look at the idea in French Provence, they know a lot about summer dishes.
Ingredients
Servings 4–6- 1 liter chicken broth
- 1/2 cup dried white beans
- 200 g green beans
- 1 medium tomato
- 1 medium carrot
- 1 medium fennel bulb
- 1 small zucchini
- 1 medium onion
- large bunch of basil
- 2 large garlic cloves
- 2 sprigs thyme
- 4 sprigs of parsley
- 1 bay leaf
- 125 ml of olive oil
- freshly ground black pepper
- salt
Cooking
Step 1
Soak the beans in cold water for 6 hours. Then rinse and place in a large saucepan. Add tied herbs to the bunch. Pour in the broth and 2 cups of water. Place the pot over the heat and bring to a boil, reduce the heat and simmer until the beans are tender, 45 minutes.
Step 2
Cut the zucchini into 4 parts and cut into slices. Cut onions into thin quarters of rings, carrots into thin slices. Cut the green beans into pieces 2-2.5 cm long. Cut the fennel tuber in half, cut out the core, cut into thin feathers.
Step 3
Cover the tomato with boiling water and leave for 2 minutes, then pour cold water over and remove the skin. Cut the pulp into cubes.
Step 4
Peel the garlic and put together with the basil in a blender bowl, chop, gradually adding olive oil, and beat well. Salt and pepper.
Step 5
Remove the bunch of herbs from the pot, add the vegetables and simmer for 12-15 minutes until the vegetables are soft. Season the soup with salt and pepper. Pour into bowls and serve with sauce.