Tomatoes, Carrot, Fennel, White beans, Vegetable soup, French cuisine, Provencal cuisine

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.

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